Easy, breezy, bean-y. I made a riff on Joan's on Third curried chickpeas, starting with a sauté of garlic, onion, fresh rosemary and thyme, and dried chile. Into the pan went canned chickpeas, masala from Food52er Panfusine, and plenty of salt and pepper. When everything was warm and starting to brown, I added some white wine vinegar for acidity. Then threw in some torn basil because why the heck not? Served over chard stalk hummus (chard stalks, tahini, lemon juice, olive oil), with a seven-minute egg. And some freezer pita.