Half a tin of chickpeas becomes dinner fast, crisped in a hot pan with garlic and any greens you have on hand. This shelf alone won't feed you, so we're building a weeknight meal from what you keep in the kitchen. Serve over rice or toast.

Serves 2. 25 minutes, 15 at the stove.

About 530 calories a serving, 7 g protein, 76 g carbohydrate, 22 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Drain and pat dry half a tin of chickpeas. Heat 3 tablespoons of oil in a large pan over medium-high heat until shimmering. Add the chickpeas in a single layer and let them sit for 3 minutes without stirring so they brown on one side.3 min
2. Stir the chickpeas and cook another 3 to 4 minutes, shaking the pan now and then, until most are golden and crisp. Mince 3 cloves of garlic and add to the pan, cooking for 30 seconds until fragrant.4 min
3. Add 3 to 4 ounces of fresh spinach or other greens, stirring until they wilt into the chickpeas, about 2 minutes. Season with salt and pepper to taste.2 min
4. While the chickpeas cook, bring 2 cups of water to a boil in a small pot, stir in 1 cup of rice, cover, reduce heat to low, and cook for 15 minutes until the water is absorbed. Let it sit off heat for 2 minutes, then fluff with a fork.

Note Swap the greens for 3 ounces of diced tomato if you have it. Leftovers keep in the fridge for 2 days and reheat in a pan with a splash of water. Serve the chickpeas over rice, with a squeeze of lemon if you have one, or alongside crusty bread.

Half a cup of chickpeas becomes a quick, warming pan with garlic and spices. The chickpeas are the whole dinner here, bulked out with rice or bread on the side to stretch them for two hungry people.

Serves 2. 20 minutes, 15 at the stove.

About 660 calories a serving, 26 g protein, 101 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Dice 1 small onion and mince 2 cloves garlic, then add both to the hot oil and cook, stirring, until the onion softens, about 3 minutes.3 min
2. Stir in 1/2 teaspoon cumin and 1/2 teaspoon paprika, cook for 30 seconds until fragrant. Pour in one 14-ounce can of canned tomatoes with its juices, breaking up the tomatoes with the back of the spoon.
3. Add the 1/2 cup chickpeas and stir to combine. Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens and the chickpeas are heated through. Taste and season with salt and pepper.9 min

Note Swap the canned tomatoes for 1/2 cup water and a tablespoon of tomato paste if you have it. Leftovers keep three days in the fridge and are even better the next day. Serve spooned over rice, with flatbread, or with a salad on the side to make it a full plate.

Three tablespoons of chickpeas become the base of a quick smash on toast, stretched with a bit of oil and garlic into something substantial enough for dinner. This shelf lets you use them up without waste.

Serves 2. 15 minutes, 15 at the stove.

About 330 calories a serving, 7 g protein, 38 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons of oil in a small pan over medium heat. Mince 2 cloves of garlic and add to the oil, stirring until fragrant, about one minute.
2. Add 3 tablespoons of chickpeas to the pan and mash with the back of a spoon until broken into a rough paste, about two minutes. Season with salt and pepper to taste.
3. While the chickpeas cook, slice 1 medium tomato and toast 4 slices of bread until golden and crisp.
4. Spread half the chickpea mixture on each of two toast slices, top with tomato slices, and serve the remaining two toasts on the side for sandwiching or dipping.

Note Swap canned white beans for the chickpeas if you have them. The smash keeps in a covered container for three days and tastes fine cold or reheated gently in a pan. Serve with a green salad or pickled vegetables on the side to stretch the meal.