This shelf has one thing, so we make a supper from pita and pantry staples. Cut the bread into triangles, toast them until crisp, and serve with a warm white bean dip made from garlic and oil. A warm, quick dinner for two.

Serves 2. 20 minutes, 8 at the stove.

About 650 calories a serving, 9 g protein, 40 g carbohydrate, 53 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 375°F [190°C]. Stack the four pita breads and cut them into eight triangles each.
2. Toss the triangles with 2 tablespoons of oil and a pinch of salt, spread them on a sheet pan in a single layer, and roast until crisp and lightly golden, about 12 to 14 minutes.13 min
3. While the pitas roast, peel and mince 4 garlic cloves into a small saucepan and warm them in 2 tablespoons of oil over medium heat until fragrant but not brown, about 2 minutes.2 min
4. Drain one 15-ounce can of white beans and add them to the saucepan with 1/2 teaspoon of salt and the juice from half a lemon, then mash gently with a fork until you reach the texture you like, between chunky and smooth, about 1 minute.
5. Divide the warm dip between two bowls and serve with the crispy pita chips hot from the oven.

Note Swap canned chickpeas for the beans if you prefer. The chips keep in an airtight container for three days, and leftover dip keeps refrigerated for five days; rewarm it gently over low heat with a splash of water. Serve with a simple green salad on the side or crumble feta into the dip.