rice and chickpeas is probably the cheapest craveable meal that will feed me for a whole day. I can write out exact instructions if that would help anyone

1. put 1 cup of dry chickpeas in water overnight to soak
2. take them out and cook them in a full pot of boiling salt water for about an hour and fifteen minutes, until they’re cooked but not mushy. use a colander to set the beans aside and then put the pot back on the stove
3. wash 2 cups of rice really well and drain off the water as best as you can then dump it in the pot on medium high heat
4. toast the rice until the water is all dry then add a splash of vegetable oil and a little salt and stir it around occasionally for a few minutes until the rice gets toasty (but not brown)
5. add a bunch of cayenne and a little bit of garlic powder and 4 cups of water
6. cover, turn down the heat, and simmer for 15 minutes
7. remove from heat and let it steam for 5 minutes without removing the cover
8. mix in a heaping spoonful of chili crisp
9. mix in the cooked chickpeas and put the pot back covered on the burner just for a bit to make sure it’s all piping hot
10. serve and enjoy with salt, cayenne, and black pepper to taste. you’re going for spicy, not earthy or smoky. premixed creole seasoning is perfect cause you can just shake more in if it needs more pop.