I make a gigantic quantity of chickpeas and black beans in the slow cooker because it is way cheaper than canned and uses vastly less salt. They also have flavor, unlike most canned beans, and they freeze perfectly. And then it is a matter of only minutes to scoop some into a pan with garlic and oil, heat them up, and toss them with anything in the world (today it was lemon juice, piment d’espelette, and za’atar sent straight from Roxanne when she was in Jerusalem), and a dusting of sumac once they were off the heat. You could squeeze a lemon wedge on top too, if you wanted. The leftovers are even good cold. A few minutes later and you’re back at work, but you didn’t hear that from me.