Add smashed garlic, a dried hot chile pepper, and fresh rosemary and thyme to a pan of hot olive oil. When sizzling and browning, add chopped onion and cook until it loosen ups, 5 to 7 minutes. Then add lots of spices from your spice rack: coriander, cumin, paprika, cayenne, turmeric. Swirl around until they dissolve into the oil. Add cooked chickpeas and cook until they're browning in spots (freckles!). Finish with lingering basil from the fridge, more paprika, and smoked salt. Serve over #genius chard stalk hummus with pita and a soft-boiled egg.