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Cherry tomatoes II: The Lunching. Cook garlic and scallion in a bit of olive oil, add a can of chickpeas with liquid, pinch of salt, simmer a few minutes. Add halved cherry tomatoes and fresh basil, oregano, and mint, stir gently until the herbs wilt and the tomatoes are just warmed through. Dump over rice. Garnish with lemon zest, zatar, and good olive oil. Sort of an eastern Mediterranean take on Thai curry? Awfully good lunch, and since the rice was leftover and microwaved it all took ten minutes. (Not counting the investment of time in the garden, of course.)