This is warm meal preparation reduced to almost a bare minimum.  The recipe comes from Mark Bitman’s list, Summer Express: 101 Simple Meals Ready in 10 Minutes or Less”,   but the catalog is not just for summer.

We’ve enjoyed this fragrant dish many times.  It’s delicious, the ingredients can always be kept on hand (and I do) for ’emergencies’, making a last-minute trip to the market unnecessary, and it really does take only ten minutes, unless you slow-heat it as I did this time, which I really recommend.

The only thing I added to Bittman’s formula was the parlsey, from Stokes Farm, chopped and sprinkled on top of the bowl.

• Mark’s instructions for his number 40:  “Put a large can of chickpeas and their liquid in a medium saucepan. Add some sherry, along with olive oil, plenty of minced garlic, smoked pimentón (I used dulce) and chopped Spanish chorizo. Heat through.”   Note: I used chorizo from Millbrook Farm, and it was wonderful.
• the wine was a Portuguese red, Casa de Santa Eufemia Perene Tinto Douro 2012