I am officially declaring January to be the start of Bean Season. I'll wait while you put that on your calendar. I'm not big on resolutions, but after a month of December excesses I always feel the need to recenter emotionally and in terms of my stomach. Beans help with the second part of this recentering. They give me what I need (in practical terms: protein and fiber) without the excesses of the previous month. (I’m looking at you butter, sugar, roasts, and stuffing).
I love cooking my beans from scratch, and making fancy bean dishes, but at least at the start of January, I'm not really up for that kind of work. This is the absolute easiest bean recipe and it is great reheated so this is an easy lunch to take to work and heat there or to eat at your own kitchen table. Even better since it's high in fiber and in protein so it will keep you feeling full without making you groggy. (Maybe that's an overshare, but that’s my experience). Make this and you're going to feel better about everything (If only for the 10 minutes while you eat it).
Note about Canned Sauce and Canned Chickpeas
I almost always use canned sauce and canned chickpeas for this recipe. That said, it's even better with homemade varieties. If you want to make your own vodka sauce and cook a pot of beans, go for it. When using canned sauce I really like Carbone brand vodka sauce, but just note that it is high in sodium. Feel free to use your favorite brand.
Note about Different Canned Vodka Sauces
Some canned vodka sauces require you to add cream and some are already creamy. I prefer using a brand that is not already creamy because then you can control the amount added. If you use a creamy variety, then omit the addition of whole milk or half and half.
Note about Two Versions of Instructions
I've included two versions of instructions. The first is for when you want to eat this meal right away, the second if you plan to keep it for lunch or dinner later on.
Cozy (Quick) Chickpea Stew
takes 10 minutes, makes 2 servings. Doubles easily.
Ingredients
1/2 Can (24 ounces ) Vodka Sauce
1 Can chickpeas (garbanzo beans)
3-ish ounces washed baby spinach (about 3 handfuls)
1 Ounce Parmesan cheese grated.
1/3 Cup whole milk or 1/4 cup half and half (or more to taste) *See note above
Red pepper flakes to taste
TO MAKE AND EAT IMMEDIATELY
STEP ONE
In a small/medium sauce pan heat 1 can chickpeas, roughly 12 ounces sauce, and a pinch of red pepper flakes over medium heat. Bring to a. boil, then turn the heat down to low and simmer for 2-3 minutes. Add in 1/3 cup milk or 1/4 cup half and half and simmer 1-2 minutes longer. Then fold in roughly 3 ounces of spinach stirring until spinach is gently wilted.
STEP TWO
Portion into two bowls and finish with grated Parmesan cheese or other hard cheese and sprinkle on more red pepper flakes. Leftovers will keep about 2-3 days.
TO MAKE FOR A FUTURE MEAL
STEP ONE
In a small/medium sauce pan heat 1 can chickpeas, 12 ounces sauce, and a pinch of red pepper flakes over medium heat. Bring to a. boil, then turn the heat down to low and simmer for 2-3 minutes. Add in milk or half and half and simmer 1-2 minutes longer. Then remove stew from heat and allow to cool for 5 minutes.
STEP TWO
In two microwavable containers portion out about 1.5 ounces of spinach in each. Top spinach with slightly cooled stew and then grate 1 ounce of Parmesan cheese on top. Store covered in fridge until ready to warm in microwave. (Up to 3 days later).
STEP THREE
Based on my microwave: Microwave for about 1 minute, then stir and microwave about 45 seconds more.
Comments