5 Delicious Meals You Can Make With Stuff Already in Your Pantry

Chickpeas are high in protein (1 cup contains 15 grams for 269 calories). Protein stops grumbling guts. And chickpeas are also delicious, even in canned form, if you combine them with the right spices.

1. In a large pan over medium heat, add 1 Tbsp of olive oil. Add 1/4 medium onion (chopped) and 1 garlic clove (minced), and cook until the onion is softened, 3 to 5 minutes. Add 2 tsp ground curry powder and cook until aromatic, about 30 seconds. Add 1 (15 oz) can chickpeas (rinsed and drained) and cook until heated through, about 1 minute.
2. Season with salt and pepper, to taste, and melt in 1 Tbsp of ghee or butter, if you have it.
3. Serve with cooked basmati rice, if you have that too.

You likely have a few cans of beans in your pantry collecting dust. Put them to use (the beans, not the dust) in this stick-to-your-ribs bowl of good.

1. In a large pot over medium heat, add 1 Tbsp olive oil. Add 1 yellow onion (chopped) and 2 garlic cloves (minced), and cook until the onion is translucent, 3 to 5 minutes.
2. Add 4 (15 oz) cans of whatever beans you have on hand (black beans, kidney beans, cannellini beans, etc.), rinsed and drained. Then add 1 can (7 oz) roasted chopped green chilies, 1 tsp ground cumin, 1 tsp dried oregano, and 1/4 tsp cayenne pepper. Cook until aromatic, 1 to 2 minutes.
3. Add 2 cups low-sodium chicken stock and bubble everything until chili-like, at least 20 minutes, before seasoning with salt and pepper and serving.

Maybe olives and anchovies are weird to you. That’s a common compliant, so if you want to go ahead and dine on buttered noodles with some of that cheese powder out of the shaker, go ahead. But if you want pasta with flavor that's just as easy to make, make this.

1. In a large pot of boiling salted water, cooking the pasta according to package instructions for al dente.
2. While the pasta boils, in a large pan over medium, heat 1 Tbsp olive oil. Add 2 garlic cloves (thinly sliced) and 1/2 tsp crushed red pepper flakes, and sizzle till aromatic, about 30 seconds. Add 1 cup of chopped canned tomatoes, 1/2 cup jarred olives, and 4 anchovy filets (minced). Cook until sauce-like, 5 to 7 minutes. Remove from the heat.
3. Drain the pasta and then transfer to the pan. Using tongs, toss the pasta with the sauce. Season to taste. Serve.

If you’re not aboard the sardine train, you’re missing out. They’re high in protein—three filets contain about 20 grams of the nutrient. They're high in heart-healthy omega-3 fatty acids. And they’re high in deliciousness.

Just open a tin, pop a filet on a good cracker, and clobber with flaky sea salt and fresh lemon juice—or if you don’t have fresh lemons, some of that presqueezed lemon juice from the yellow plastic orb in your fridge. Serve with pickles on the side.

You have a can of chicken soup in your pantry and it’s been there because canned chicken soup isn’t exciting. Make it exciting.

1. In a medium pot over medium-high, heat the (15 oz) can of chicken soup.
2. Stir in 1/4 cup of coconut milk, 1 tbsp red or green curry paste (if you have it), 1 garlic clove (thinly sliced), 1 Tbsp of fish sauce, and hot chili oil, to taste.