This is the fastest dinner when you have a can of chickpeas and garlic. The canned beans need only warming and crisping at the edges while you build the sauce around them. Serve it over rice or toast to catch all the garlicky oil.

Serves 2. 20 minutes, 15 at the stove.

About 1100 calories a serving, 54 g protein, 178 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain and rinse the chickpeas in a colander. Mince 4 cloves of garlic. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat, then add the garlic and cook until golden and fragrant, about one minute.
2. Add the chickpeas to the pan along with 1 teaspoon of dried oregano, a pinch of salt, and a few grinds of pepper. Stir and let them cook, shaking the pan now and then, until the chickpeas brown lightly at the edges, about five to seven minutes.6 min
3. Squeeze the juice from half a lemon over the chickpeas, stir, and taste for salt and pepper. Serve hot over rice or with crusty bread to soak up the oil.

Note Swap dried oregano for dried thyme or cumin if you prefer. Leftovers keep three days in the fridge and reheat well in a skillet. Serve alongside a simple green salad or roasted broccoli to round out the meal.