Something beginning with 'Ch-'

I'm having an all too familiar Sunday night. These generally follow a lovely, busy weekend, in which I've spent little time at home and less time alone. I tend to get an increasingly sinking feeling of doom as I realise that I have done none of the 'homework' I set myself to complete over the weekend. There are things to write, things to wrap, things to stitch, things to design and Pilates to complete. Cassey Ho, my wonderful instructor (via YouTube), is often very disappointed in me on Sunday evenings.

When it hits 7pm I seem to spring into action and realise I must cook something and prepare to face the week, however begrudgingly. Unless I've had a roast (sadly these are few and far between) I'm looking for a hearty, tasty dinner, which can double up as weekday lunch or Monday night dinner. I'm looking for cheap and healthy (tea and cake at Tart may be delicious but two great slabs of cake in two days is perhaps a little excessive). Mostly, I'm looking for simple.

Recently, I've started to believe that all the best foods begin with the letters 'Ch'. My list of Champions (you see?) includes chorizo, cheese and chocolate (obviously) and also chillis, chutneys and chips (admittedly these vary enormously). For simplicity, thrift and sheer versatility, I'd like to nominate the chickpea as my 'Ch' of Choice.

The humble chickpea.

Alone, it may be forgettable, even boring. But add it to almost anything, and it's delicious. How about home-made hummas with home-made, shop bought or improvised (pitta, toasted and torn) breadsticks? Or a curry: a selection vegetables, garam masala, cumin, stock and a mixed curry power, served with yoghurt and mango chutney? Perhaps a cold salad with red onion, cherry tomatoes, chives and chicken?

My 'go-to' chickpea dish of choice is simply known as stewp or stoup. Neither soup, nor stew, I generally turn to this when I have things to do and ten minutes to prepare a delicious dish to throw into the oven. It's great for last minute guests and fantastic when I arrive home cold and wet from an impromptu pub trip / long, long walk / late night at work.

Stewp requires neither a recipe nor a method; just a little sense and some storecupboard ingredients. Tonight, I've chopped some shallots, chilli, courgette, pepper, chorizo and thrown them into an ovenproof dish, with the all-important chickpeas. A drizzle of oil, one tin of tomatoes, sprinkles of paprika and cayenne and good glugs of wine and balsamic, and it's prepared. I'm so distracted, I almost failed to add garlic.

I tend to cook this at around 180°C for anything from 20 minutes to 50, depending on how proactive I become. I'll try to stir it once or twice, but that's not essential.

This can be served with almost anything. Rice is great, cous cous is quicker, and fresh bread is delightful. If I'm feeling particularly in need, I'll just team it with green veg (pak choi, spinach, or beans from Dad's garden in a few months' time).

Sunday night's a slow surrender (thank you, Frank Turner). Chickpeas and their friends make it a little easier.