Chile-Crisp Chickpea Rice Bowls And More Cheap Recipes
In case you missed it, my colleagues Allison Jiang and Sharon Attia have written a wonderful piece describing how our readers save money when grocery shopping and cooking at home. The very first tip — “Cook a pantry meal before you go shopping” — really stuck with me. It’s simple and very obvious-feeling, but just like in romantic comedies, sometimes what you’re looking for dinner has been right in front of you in the pantry this whole time.
In case you missed it, my colleagues Allison Jiang and Sharon Attia have written a wonderful piece describing how our readers save money when grocery shopping and cooking at home. The very first tip — “Cook a pantry meal before you go shopping” — really stuck with me. It’s simple and very obvious-feeling, but just like in romantic comedies, sometimes what you’re looking for dinner has been right in front of you in the pantry this whole time.
Ali Slagle’s chile-crisp chickpea rice bowls are exactly the sort of “you were there all along” meals I like to pull together. Chile crisp does a lot of heavy lifting here — the spicy oil is used to crisp the chickpeas, and those crispy bits contribute their characteristic crunch. That fridge standby celery adds its refreshing crunch, and if you don’t have cilantro, you could swap in basil or scallions which I’ve done. The reviews are in: “As a broke and hungry grad student, I’ve made this dozens of times,” writes Emily Gibson, a reader. “We love a cheap, easy and delicious weeknight recipe!”,
