I live with Matt*, and on weekends, we generally indulge in cooking a nice meal together, like rolling out some homemade pizzas, roasting a chicken, or whipping up a wicked ragu. During the week, though, Matt works long hours and is fed at work (breakfast, lunch, and dinner. Lucky!), so my meals are spent by myself.
I have no issue with this. Sometimes – like on a Friday night – I really do enjoy cracking a bottle of wine by myself and making something yummy. When I’m by myself, there’s time to take photos and stage recipes without someone salivating over my shoulder and complaining about a growling stomach. When I’m by myself, there’s less pressure to cook something amazing. Plus, we save a lot of money on groceries!
But, sometimes, when I’m by myself, I’m Lazy with a capital L. I’ve become the queen of quick-and-easy 15-minute meals. Avocado tuna melts, leftover chicken quesadillas, scrambled eggs wraps, or these chickpea, artichoke, & sun-dried tomato toasts.
Toast is awesome. It’s a very underrated thing, toast. It’s just bread, right? Well, yes, but it’s crunchy, warm, toasted bread that serves as a base for some pretty great toppings. The flavour possibilities are endless!
In my quest for something simple and easy to make for myself one night, I raided my pantry. I have a few staples that I never like to be without: chickpeas, artichoke hearts, sun-dried tomatoes… the first time I combined all these ingredients, it was heaven. Artichokes and sun-dried tomatoes are no new combo, but with chickpeas? It turned into some sort of flavourful textured, hummus. I topped with a sprinkle of Parmesan cheese and whoa. So good.
*Unrelated note: Is anyone reading this faced with this predicament? Matt and I are in a long-term relationship, and are, essentially, married. But we’re not technically married married. We’ve lived together for 8 years…. but what do I call him? I can’t call him my husband, because we’re not married. I can’t call him my “partner“, because, well, that term kind of gives me the heebie jeebies. I can’t call him my boyfriend, because that sort of implies that we’re nineteen and 6 months into our relationship. So… what should I call him? Is it un-romantic to get married for the sole reason that it’s just easier to explain on paper? (Kidding! …sort of!).
|Chickpea, Artichoke & Sun-dried Tomato Toast|| || |
- Grainy, hearty bread, sliced
- 1 clove garlic
- 1 540-mL can chickpeas, rinsed and drained
- 1 398-mL can artichoke hearts, drained
- ⅔ cup sun-dried tomatoes
- Juice of ½ a large lemon
- Olive oil
- Salt and pepper, to taste
- Mayonnaise or butter (optional)
- Parmesan cheese, to serve
- Fresh parsley, to serve
- Preheat oven to 350°F. Place slices of bread on a baking tray and bake for 5-8 minutes, flipping once, until lightly toasted.
- Meanwhile, in a food processor, pulse the garlic, chickpeas, artichoke hearts, sun-dried tomatoes, and lemon juice. Add olive oil, a bit at a time, until desired consistency. I used about 4 Tbsp, just enough to bring it all together without making it too runny. Season with salt and pepper, to taste.
- When bread has been toasted, spread a thin layer of mayonnaise (or butter) over the tops. Add chickpea mixture to the bread, then sprinkle with a bit of Parmesan.
- Bake for another 5-8 minutes until cheese has melted and chickpea mixture has warmed through.
- Serve immediately with a bit of fresh parsley.