Real Food in 15 Minutes

This is one of my trusty fall-backs. I save this for the nights when I look at my watch and realize that we are actually closer to bed-time than dinner time or the evenings when my kids have drained me of all energy and I'm running solely on the hope that when Jess walks through the door things will get easier (or at least I won't be outnumbered). I used canned beans in this recipe even though I know dried are better, but ambition is not the flavor of the night.

Nothing fancy on my weeknight table

Spicy Garbanzo Beans

You will need:
1 large onion
1 red pepper (or substitute 1 cup of frozen stoplight peppers)
3 cloves garlic minced
bit of oil of your choice

1 tsp cumin
2 tsp coriander
1 tsp paprika
1/4-1/2 tsp red pepper flakes

2 cans garbanzo beans

handful of fresh chopped cilantro

add first grouping of ingredients to large skillet, cook on med heat until onions are soft (about 6 minutes)
add spices stir for about a minute, then dump in the cans of beans, cook until heated through, then, put the whole shebang in a serving bowl and stir in the cilantro, yum!

For a yogurt sauce that complements perfectly:

1/2 cup plain yogurt, greek or soy (or substitute 1/2 cup of cashews blended to death in your vitamix)
1/2 cup grated cucumber (make sure to squeeze all the water out or you will make soup)
1 teaspoon paprika (I let this sit in the warm skillet after I dump the beans out to roast it a bit)
salt and pepper to taste
stir together and serve

For dinner last night I added steamed cauliflower (easier for my kids to eat than rice) but we have also eaten this in Ezekial tortillas as a burrito.