Finding Time for Thai Chickpeas

Isn’t it funny how it seems it’s always easier to get things done with less free time on hand?

When I have a large chunk of free time ahead of me, I routinely make a long to-do list of all of life’s duties I will finally have the time to attend to. Even more routinely, I ignore said lists. Why would I do laundry when I could instead take a walk to the edge of Queens and take in the Manhattan skyline across the smallest arm of the Atlantic Ocean? Why would I go grocery shopping when I could instead have a leisurely chat with my roommate over a rare but savored cup of coffee? Why would I get out of bed if I could just…stay in bed?

Not to say that scenic jaunts, leisurely chats, and sleeping in aren’t important, but let’s just say you will rarely catch me being a domestic goddess on the weekends. Free time begets laziness, and laziness begets more laziness. But give me a forty-five hour work week and a handful of evening meetings and I can throw a load of laundry or a grocery run on top no problem.

Such was the birth of Thai Chickpeas. The recipe had been looming on my desk for no less than two weeks and the ingredients sat in my fridge for almost as long, but it took a 6 a.m. alarm, two long meetings, several time-consuming projects, an hour-and-a-half walk (through a downpour, as it turned out) and some light housecleaning this Friday for me to finally decide to tackle it a 9 p.m. And I’m so glad I did.

Because whether you and I are frazzled or lazy bums, we deserve a dinner as tasty and as nourishing as this every night. Because I’m pretty sure nourishment begets happiness, and happiness begets…whatever you want it to. I’ll start with another serving, please.

Thai Chickpeas Over Spinach and Brown Rice

Adapted from Rabbit Food for my Bunny Teeth

Makes 1 serving


1/2 cup brown rice

2 cups spinach, chopped

Extra virgin olive oil

1/2 cup canned chickpeas, drained and rinsed

1 tablespoon unsalted, creamy peanut butter

1 tablespoon apple cider vinegar

1 tablespoon soy sauce


Cook brown rice to package instructions. Meanwhile, in a small bowl, combine peanut butter, apple cider vinegar, and soy sauce, and whisk until smooth. When the rice is almost cooked, sauté spinach in a dash of olive oil over low heat just until spinach begins to wilt, about 1 minute. In a separate saucepan, combine chickpeas and sauce, and warm gently over low heat. To assemble, place bed of rice on your plate, top it with the spinach and then the chickpeas. Prepare to feel nourished!


  1. Sasha says:

    Chick peas are my favorite when I’m trying to cut down on meat.

    Are you coming to the blogger meetup next week??

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