Wednesday: Glazed chickpeas, red cabbage

A pretty straightforward weekday meal: Lightly brown a couple cloves of thinly sliced garlic in olive oil. Add a diced onion and a good pinch of salt and cook a couple of minutes. Add a couple cups of drained chickpeas, a couple tsp of sweet paprika, a tsp of cumin seeds, a good grind of pepper, and a cup or so of chicken stock. Cook over medium high heat until the stock has mostly evaporated. Add some diced dried ham and cook another minute or so until the ham has heated through. Serve with a drizzle of olive oil, topped with chives.

For the cabbage: cook chopped red cabbage in rapeseed oil with a pinch of salt until it is about cooked. Add a Tbs of jam (I used mixed berry), a Tbs or two of cider vinegar, and a grind of white pepper and let cook another minute or so. Adjust for salt, sweet, and sour and then serve.

There was also the requisite green salad.