Ultimate feel-good food: turmeric ginger chickpea bowl
- A vegan dish of pure comfort, easily made omnivore-friendly with a poached egg or as a side to roast meat
If you need to feel like you’re eating something super healthy, but don’t want to spend much time or money, we’ve got the perfect recipe.
It’s got just a few ingredients, many of them pantry staples – warming spices balanced by the acidic pop of tomatoes make it interesting, despite its simplicity. It’s hearty enough for dinner, light enough for lunch, flexible enough for eaters of various dietary persuasions. (Just turn it into a side for carnivores or add an egg for the non-vegan vegetarians.)
Add your carb of choice, especially if this is a meal, and mark another item off your to-do list. Better yet, double or triple it, and take even more pressure off your week.
Ginger turmeric chickpeas with roasted cherry tomatoes
Ingredients (Serves 3 to 4)
1 pint cherry tomatoes
3 tablespoons extra-virgin olive oil
1 teaspoon kosher salt, or more as needed
½ tsp freshly ground black pepper
1 medium red onion, halved and thinly sliced
