Let’s say you have no get-up-and-go. Let’s say you did, but you used it all up dealing with your boss, your kids, your spouse, your self, your neighbor, your coworker, or your pandemic. Then let’s say that it’s dinnertime and you wish you had it in you to throw together something more nourishing than breakfast cereal or potato chips, but you don’t. What follows is a great recipe for when that day comes.

If you don’t have all these ingredients in your house right now, do yourself a little favor and buy three cans of each major ingredient when you do finally get to the grocery store. They will last a very long time in the cabinet.

1 onion, chopped
2 Tbsp. olive oil
1 1/2 tsp. curry
1 Tbsp. paprika (sweet or half-spicy)
1 15-oz. can chickpeas (garbanzo beans), rinsed and drained
1 15-oz. can corn, with liquid
1 28-oz. can crushed tomatoes
salt and pepper

Heat the olive oil in a soup pot, add the onion, and fry on med-high heat until beginning to brown around the edges. Add the spices and fry 30 seconds more (if you don’t have any curry or paprika, then just skip that part). Add the corn, drained chickpeas, and crushed tomatoes to the soup pot. Fill the large can halfway with water, swirl to catch the remaining adherent tomato sauce, and empty into the soup pot. Add a little more water if it seems too thick for your taste. Then dial down to a simmer, and heat through (maybe 10-15 min). Add salt and pepper to taste, and serve (6-8 servings).

I ate my soup as is, but if you are feeling somewhat more industrious, you could certainly sprinkle yours with parmigiana cheese or parsley. But only if you feel like it.