I recently made a variation of Julia Turshen’s curried lentils, using cooked chickpeas in place of the dried lentils and adding a whole head of cauliflower florets. There are a few other changes to the recipe, too, but the spirit of the dish is the same: sauté aromatics, add cooked legume or uncooked lentil (or quick-cooking grain), simmer everything in a mix of coconut milk and water. If you have the chickpeas cooked ahead of time, it all comes together very quickly. It’s simple and delicious. Healthy, too. Find the recipe here.