Drain a can of chickpeas; add one cup of chicken broth (or half a bouillon cube—MY LAST ONE, hallelujah—and a cup of water). Simmer. Add dried basil, dried rosemary, a squirt of lemon juice, a pinch of red pepper flakes, and… A PARMESAN RIND. Mine was frozen. Now it’s melting, sending cheesy strings into the broth.
It smells unbelievably wonderful.
It will go over rice (mine’s been in the fridge for a few days, which is why I wanted my chickpeas to be brothy) and be eaten for lunch. (I’m getting only two servings out of this, but I’ve been very hungry lately.)
For no particular reason, here is a photograph I took of a wall of graffiti in East Harlem.