Canned garbanzos turn into a quick vegetable stew with wilted greens and plenty of garlic. This is what you cook when the shelf has one good thing and nothing stands in its way. Serve with bread to soak up the pan sauce.

Serves 2. 20 minutes, 15 at the stove.

About 1120 calories a serving, 56 g protein, 184 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Slice 1 small onion thin and cook it until the edges start to brown, about 5 minutes, stirring now and then.5 min
2. Mince 4 cloves garlic and add them to the pan, cooking for 1 minute until fragrant. Drain and rinse one 15-oz can of garbanzo beans, then add them to the skillet.1 min
3. Add 1/4 cup water to the pan and bring it to a simmer. Cook for 3 minutes, then add 5 ounces fresh spinach in handfuls, stirring until it wilts, about 2 minutes total.5 min
4. Taste the dish and season with salt and pepper. Squeeze juice from 1 lemon over everything, stir once, and serve hot.

Note Swap spinach for any hearty green or diced tomato. Leftovers keep four days in the cold and warm through in a skillet. Serve with crusty bread or rice, or stretch the dish by stirring in a cup of cooked grain.