Old Mother Hubbard inspired the basis of this meal years ago, when I went to the cupboard and it was bare. Inside was a can of chickpeas and black olives, and in the fridge was a tomato, onion and lime. I sautéed everything with a few spices I had and ate my concoction with tortilla chips, which I also found in the cupboard. True story…and to my surprise, it was actually pretty good!
Over the years I’ve made this meal several ways, but have always kept the basis the same. And each time I make it, I’m reminded that no matter how bare the cupboard is, I’m creative enough to make something from nothing 🙂
- 1 can chickpeas, rinsed
- Quarter of a red onion, diced
- 1 large clove of garlic, minced
- Handful of cherry tomatoes, halved
- Handful of black olives, sliced
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- Good pinch of ground cayenne pepper
- Good pinch of season salt
- Romaine lettuce, chopped
- Olive oil
- Lime juice
- Salt and pepper to taste
- Fresh parsley, chopped
- Mozzarella cheese to garnish
Heat a large skillet over medium heat and add 1-2 Tbsp of olive oil. Cook onion and garlic until soft. Add chickpeas and spices (I just eyeball the amount of spices I put in, so start with the above measurements and adjust to your own liking), stir until well coated and cook for a few minutes. Add tomatoes, olives and juice from 1 lime. Continue to cook and stir occasionally until everything is well combined, about 3-5 minutes. Stir in parsley and remove from heat to let cool slightly.
While the chickpeas cool, make the salad by combining some olive oil, lime juice and salt and pepper to taste. Toss with romaine lettuce.
To serve, plate the tossed romaine and make a well in the middle. Scoop the chickpeas into the well and garnish with mozzarella cheese and pita wedges.