If you need to feel like you’re eating something super healthy, but don’t want to spend much time or money, we’ve got the perfect recipe. It’s got just a few ingredients, many of them pantry staples – warming spices balanced by the acidic pop of tomatoes make it interesting, despite its simplicity. It’s hearty enough for dinner, light enough for lunch, flexible enough for eaters of various dietary persuasions. (Just turn it into a side for carnivores or add an egg for the non-vegan vegetarians.) Add your carb of choice, especially if this is a meal, and mark another item off your to-do list. Better yet, double or triple it, and take even more pressure off your week. Ginger turmeric chickpeas with roasted cherry tomatoes Ingredients (Serves 3 to 4) 1 pint cherry tomatoes 3 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, or more as needed ½ tsp freshly ground black pepper 1 medium red onion, halved and thinly sliced 2 cans no-salt-added chickpeas (about 3 cups), drained and rinsed 1(5cm) piece ginger, peeled and chopped (1 tablespoon) 1 teaspoon ground turmeric 1 teaspoon ground cumin ¼ to ½ cup water ½ cup fresh coriander or parsley leaves, to garnish rice or flatbreads to serve An easy recipe for hot-and-sour soup to warm you up when the temperature drops Steps 1 Preheat the oven to 200C/Gas mark 6/ 400F with the rack in the middle. 2 Line a large rimmed baking sheet with parchment paper. Place the cherry tomatoes on the baking sheet and drizzle with 1 tablespoon olive oil. Sprinkle with ½ teaspoon salt and the pepper and roast for 10 to 15 minutes, until the cherry tomatoes start to collapse. 3 While the tomatoes are roasting, separate about ¼ cup of the sliced onions and reserve for garnish. 4 Set a large skillet over medium high heat and pour in the remaining 2 tablespoons olive oil. Once it shimmers, stir in the rest of the onion and cook, stirring frequently, until the onion begins to brown at the edges, 2 to 3 minutes. 5 Lower the heat to medium and stir in the chickpeas and ginger. Cook, stirring frequently, until the ginger is fragrant, 2 to 3 minutes. Stir in the turmeric, cumin and ¼ cup water, reduce the heat to low, cover and cook until the flavours have melded, 10 to 12 minutes. 6 Stir in the remaining ½ teaspoon salt and the roasted tomatoes and cook another minute. Stir in the remaining ¼ cup water if the mixture seems too dry. 7 Divide among serving plates (or better yet, bowls). Garnish with the reserved onion slices and the coriander or parsley. Serve right away. This article was curated by Young Post . Better Life is the ultimate resource for enhancing your personal and professional life.