15 Easy Cheap Dinner Recipes

Recent surveys show that 72% of Americans want to save money on meals without sacrificing flavor. You'll be glad to know that these 15 budget-friendly dinner recipes cost less than $3 per serving while delivering satisfying, home-cooked comfort. From creamy one-pot pastas to protein-packed bean burritos, these recipes transform simple pantry staples into restaurant-worthy dishes. Let's explore how you can create these wallet-friendly meals that'll have your family asking for seconds.

One-Pot Creamy Garlic Pasta

One-Pot Creamy Garlic Pasta is a comforting and satisfying meal that comes together in under 30 minutes. This budget-friendly dish requires minimal ingredients and creates very little cleanup, making it perfect for busy weeknights when you want something delicious but don't want to spend hours in the kitchen.

The magic of this recipe lies in cooking the pasta directly in the same pot where the sauce develops, allowing the starch from the pasta to naturally thicken the sauce. The result is a silky, creamy pasta dish that tastes like it came from a restaurant but costs just a fraction of the price.

Ingredients:

• 1 pound fettuccine or spaghetti
• 4 tablespoons butter
• 8 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley for garnish

In a large pot, melt the butter over medium heat and sauté the minced garlic until fragrant, about 2 minutes. Add the chicken broth, heavy cream, and pasta to the pot. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring frequently to prevent the pasta from sticking.

Cook for about 10-12 minutes, or until the pasta is al dente and the liquid has reduced to a creamy sauce. Remove from heat and stir in the Parmesan cheese, salt, black pepper, and red pepper flakes if using. Let the pasta rest for 5 minutes to allow the sauce to thicken further.

For best results, use a pot with a heavy bottom to prevent burning, and don't skip the frequent stirring as this helps create the creamy sauce. The pasta will continue to absorb liquid as it sits, so serve immediately for the best texture. If the sauce becomes too thick, thin it out with a splash of hot pasta water or cream.

Budget-Friendly Bean and Rice Burritos

Bean and rice burritos are a classic budget-friendly meal that can feed a whole family for just a few dollars. The combination of protein-rich beans and filling rice creates a satisfying dish that's both nutritious and economical.

This simple recipe transforms basic pantry staples into a flavorful Mexican-inspired meal. While traditional burritos often include meat, this vegetarian version relies on beans as the primary protein source, making it significantly more cost-effective without sacrificing taste or nutrition.

Ingredients:

• 2 cups white rice
• 2 cans (15 oz each) black beans
• 8 large flour tortillas
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Optional toppings: shredded cheese, sour cream, diced tomatoes, lettuce

Cook rice according to package instructions. While rice cooks, heat oil in a large skillet over medium heat. Sauté onions until translucent, about 5 minutes, then add garlic and cook for another minute. Drain and rinse beans, then add to the skillet along with cumin and chili powder. Simmer for 5-7 minutes, mashing some beans slightly to create a creamier texture. Season with salt and pepper.

Warm tortillas in a dry skillet or microwave. Place a portion of rice and bean mixture in the center of each tortilla. Add desired toppings, then fold in the sides and roll up tightly to form burritos. For extra flavor, you can toast the completed burritos in a dry skillet until golden brown on each side.

To make this recipe even more budget-friendly, buy beans and rice in bulk, and freeze any leftover burritos for future meals. Wrap each burrito individually in foil before freezing, and reheat in a 350°F oven for about 15-20 minutes when ready to eat. The burritos can be customized with any vegetables or toppings you have on hand, making this a versatile recipe for using up leftover ingredients.

Quick Tuna Noodle Casserole

This classic tuna noodle casserole combines everyday pantry staples into a comforting, budget-friendly meal that feeds the whole family. The creamy sauce, tender egg noodles, and flaky tuna create a satisfying dinner that can be prepared in under 30 minutes.

Perfect for busy weeknights, this recipe requires minimal prep work and uses simple ingredients most people already have in their kitchen. The casserole can be made ahead and refrigerated until ready to bake, making it an excellent option for meal planning.

• 12 oz egg noodles
• 2 cans (5 oz each) chunk light tuna in water, drained
• 2 cans cream of mushroom soup
• 1 cup milk
• 1 cup frozen peas
• 1 cup diced onion
• 2 cups shredded cheddar cheese
• 1 cup crushed potato chips
• 2 tablespoons butter
• Salt and pepper to taste

Preheat the oven to 375°F and grease a 9×13 inch baking dish. Cook the egg noodles according to package directions until al dente, then drain.

While the noodles cook, mix the cream of mushroom soup, milk, and butter in a large bowl. Add the drained tuna, peas, onion, and 1 cup of cheese, stirring to combine. Fold in the cooked noodles and season with salt and pepper.

Pour the mixture into the prepared baking dish. Top with remaining cheese and crushed potato chips. Bake uncovered for 20-25 minutes until bubbly and golden brown on top.

For best results, avoid overcooking the noodles as they'll continue to soften in the oven. The casserole can be frozen before baking – simply thaw overnight in the refrigerator and add an extra 10-15 minutes to the baking time. For a crunchier topping, add the crushed potato chips in the last 5 minutes of baking.

30-Minute Vegetable Stir-Fry

Minute Vegetable Stir-Fry is a quick and budget-friendly solution for busy weeknight dinners. This versatile dish can be prepared with whatever vegetables you have in your refrigerator, making it an excellent option for using up produce before it spoils.

The key to a perfect stir-fry lies in the preparation and timing. Having all ingredients chopped and ready before heating the wok or pan ensures quick cooking, which preserves the vegetables' nutrients and maintains their crisp texture.

• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 carrot, julienned
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 cup mushrooms, sliced
• 2 tbsp soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp sesame oil
• Salt and pepper to taste
• Optional: 1 tbsp cornstarch mixed with 2 tbsp water

Heat oil in a large wok or skillet over high heat. Add garlic and ginger, stir-frying for 30 seconds until fragrant. Add harder vegetables like carrots first, cooking for 2 minutes, then add bell peppers, broccoli, and mushrooms. Continue stir-frying for 3-4 minutes until vegetables are crisp-tender.

Add snap peas, soy sauce, oyster sauce, and sesame oil. If using the cornstarch slurry, add it now and stir until sauce thickens. Cook for an additional 1-2 minutes until everything is well-combined and heated through.

For best results, cut all vegetables in similar sizes to ensure even cooking. The dish can be stored in an airtight container in the refrigerator for up to 3 days, though the vegetables will soften over time. To add protein, consider including tofu, chicken, or shrimp, which should be cooked before the vegetables and set aside until the final combining step.

Classic Lentil Soup

The beauty of this recipe lies in its simplicity and adaptability. While the basic ingredients remain constant, you can adjust the seasonings and add different vegetables to suit your taste preferences or use what you have available in your kitchen.

Ingredients:

• 2 cups dried brown or green lentils
• 1 large onion, diced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons olive oil
• 8 cups vegetable or chicken broth
• 1 can (14 oz) diced tomatoes
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups fresh spinach (optional)
• 1 tablespoon lemon juice

Sort and rinse the lentils, removing any debris or damaged ones. In a large pot, heat olive oil over medium heat and sauté onions, carrots, and celery until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.

Add lentils, broth, tomatoes, and all seasonings, bringing the mixture to a boil. Reduce heat, cover, and simmer for 25-30 minutes or until lentils are tender but not mushy.

Once lentils are cooked, stir in spinach if using, and add lemon juice. Adjust seasoning with salt and pepper to taste. Remove bay leaves before serving.

For the best results, avoid overcooking the lentils as they can become mushy. The soup will naturally thicken as it cools, so add more broth if needed when reheating. This soup freezes well for up to 3 months and often tastes even better the next day as the flavors continue to develop.

Simple Baked Chicken Thighs

Simple Baked Chicken Thighs are a budget-friendly dinner option that delivers incredible flavor with minimal effort. The natural fat content in chicken thighs helps keep the meat moist and tender during baking, while the skin crisps up beautifully in the oven.

This recipe focuses on basic seasoning that enhances the natural taste of dark meat chicken, making it perfect for both weeknight meals and casual entertaining. The preparation takes only minutes, and the oven does most of the work, allowing you to focus on side dishes or other tasks while dinner cooks.

Ingredients:

• 6-8 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder

Preheat the oven to 425°F (220°C). Pat the chicken thighs dry with paper towels, then rub them with olive oil. In a small bowl, combine all the seasonings and sprinkle the mixture evenly over both sides of the chicken thighs, getting some under the skin as well. Place the chicken thighs skin-side up in a baking dish.

Bake for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. Let the chicken rest for 5-10 minutes before serving to allow the juices to redistribute throughout the meat.

For best results, bring the chicken thighs to room temperature 20-30 minutes before cooking, and use a meat thermometer to ensure proper doneness. If you want extra-crispy skin, broil the chicken for the last 2-3 minutes of cooking, watching carefully to prevent burning. The leftover pan juices make an excellent sauce when drizzled over rice or vegetables.

Pantry-Staple Tomato Soup With Grilled Cheese

A comforting bowl of homemade tomato soup paired with a crispy grilled cheese sandwich is the ultimate comfort food combination that won't break the bank. This classic duo transforms simple pantry ingredients into a satisfying meal that both children and adults love.

The beauty of this recipe lies in its simplicity and flexibility. While fresh tomatoes are wonderful when in season, canned tomatoes work perfectly and are often more economical. The grilled cheese can be made with any melting cheese you have on hand, making this an ideal last-minute dinner solution.

Ingredients:

• 2 (28 oz) cans whole peeled tomatoes
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable or chicken broth
• 1 teaspoon sugar
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/2 cup heavy cream
• 8 slices bread
• 8 slices cheese (cheddar, American, or gruyere)
• 4 tablespoons butter

Heat olive oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes, then add garlic and cook for another minute. Add the canned tomatoes, broth, sugar, and basil. Bring to a boil, then reduce heat and simmer for 20 minutes. Using an immersion blender, blend until smooth. Stir in cream and season with salt and pepper.

For the grilled cheese, butter one side of each bread slice. Place cheese between two slices of bread (buttered sides facing out). Cook in a skillet over medium heat until golden brown on both sides and cheese is melted, about 3-4 minutes per side.

To achieve the best results, avoid rushing the soup's simmering process, as this allows the flavors to properly develop. If you don't have an immersion blender, let the soup cool slightly before carefully transferring it to a standard blender in batches. For extra creamy grilled cheese, try using two different types of cheese, and always butter the outside of the bread for that perfect golden crust.

Ground Turkey Skillet Dinner

Ground Turkey Skillet Dinner is a budget-friendly meal that combines lean protein with colorful vegetables and satisfying starches all in one pan. This versatile dish can be customized based on whatever vegetables you have available in your refrigerator, making it perfect for using up produce before it spoils.

This 30-minute meal serves as an excellent weeknight dinner option for busy families, providing a balanced combination of protein, carbohydrates, and vegetables. The ground turkey offers a healthier alternative to beef while maintaining a satisfying, meaty texture that appeals to both adults and children.

Ingredients:

• 1 pound ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups mixed vegetables (carrots, celery, bell peppers)
• 2 cups cooked rice
• 2 tablespoons olive oil
• 1 cup chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Optional: 1 cup shredded cheese

Heat olive oil in a large skillet over medium heat. Add diced onions and garlic, sautéing until translucent. Add ground turkey and cook until browned, breaking it up with a wooden spoon. Season with paprika, oregano, salt, and pepper. Add mixed vegetables to the skillet and cook for 5-7 minutes until they begin to soften.

Pour in the chicken broth and bring to a simmer. Add the cooked rice, stirring to combine all ingredients thoroughly. Allow the mixture to cook for an additional 5 minutes until the liquid is mostly absorbed and the flavors have melded together. If desired, top with shredded cheese and cover until melted.

For best results, avoid overcrowding the skillet as this can lead to steaming rather than proper browning of the turkey. The vegetables can be pre-chopped and stored in the refrigerator to save time during preparation, and the entire dish can be made ahead and reheated throughout the week for quick meals.

Five-Ingredient Black Bean Enchiladas

Black bean enchiladas are a satisfying and budget-friendly meal that can feed a whole family with minimal effort. This five-ingredient version simplifies the traditional recipe while maintaining the authentic Mexican flavors that make enchiladas a beloved comfort food.

This meat-free dish relies on protein-rich black beans as the main filling, making it an excellent choice for vegetarians or anyone looking to reduce their meat consumption. The combination of tender tortillas, seasoned beans, and melted cheese creates a perfect harmony of textures and tastes.

• 10 corn tortillas
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups enchilada sauce
• 2 cups shredded Mexican cheese blend
• 1 cup diced onions

Preheat your oven to 375°F (190°C). In a large bowl, mash the black beans and mix with half of the diced onions. Warm the tortillas slightly to make them more pliable, then fill each tortilla with the bean mixture and a sprinkle of cheese. Roll them tightly and place them seam-side down in a greased 9×13 inch baking dish.

Pour the enchilada sauce evenly over the rolled tortillas, making sure to coat them completely. Top with the remaining cheese and onions. Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

For best results, warm the tortillas individually in a dry skillet over medium heat for about 30 seconds on each side before filling them. This prevents cracking and makes them easier to roll. The enchiladas can be assembled up to 24 hours in advance and stored covered in the refrigerator until ready to bake.

Frugal Fried Rice

Traditional fried rice originated in China as a way to use up leftover rice, and this frugal version stays true to those humble beginnings. By combining day-old rice with basic vegetables and protein, you can create a complete meal that costs just a few dollars to prepare and feeds multiple people.

Ingredients:

• 4 cups cooked white rice (day-old)
• 2 eggs
• 1 cup frozen peas and carrots
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1/2 teaspoon black pepper
• Salt to taste
• Optional: 1 cup diced protein (chicken, spam, or tofu)

Heat oil in a large skillet or wok over medium-high heat. Sauté onions until translucent, then add garlic and cook for another minute. Push the vegetables to one side of the pan and crack eggs into the empty space, scrambling them quickly. Add the rice, breaking up any clumps with a spatula, and stir to combine with the eggs and vegetables. Add frozen peas and carrots, continuing to stir-fry for 3-4 minutes.

Season the mixture with soy sauce, black pepper, and salt, stirring constantly to ensure even distribution of flavors. If using protein, add it now and cook until everything is heated through. Continue cooking for another 2-3 minutes, allowing the rice to crisp slightly on the bottom before stirring.

For best results, use rice that has been cooked and refrigerated for at least 4 hours or overnight. Fresh rice contains too much moisture and will result in a mushy final dish. If you must use fresh rice, cook it with slightly less water than usual and allow it to cool completely before frying. Avoid overcrowding the pan, as this will steam rather than fry the rice, preventing the desired crispy texture from developing.

Sheet Pan Sausage and Vegetables

Sheet pan meals are the ultimate solution for busy weeknight dinners, combining easy preparation with minimal cleanup. By cooking everything on a single pan, you get perfectly roasted vegetables and juicy sausages while only having to wash one dish at the end of the meal.

This sheet pan sausage and vegetables recipe is both budget-friendly and customizable, allowing you to use whatever seasonal vegetables you have on hand. The natural fats from the sausage help season the vegetables as they cook, creating a deliciously cohesive meal that's ready in about 30 minutes.

• 1 pound Italian sausage links
• 2 bell peppers, any color
• 1 red onion
• 2 medium zucchini
• 2 cups baby potatoes
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 tablespoon Italian seasoning

Preheat the oven to 400°F (200°C). Cut all vegetables into roughly 1-inch pieces and slice the sausage into 2-inch segments. Toss the vegetables with olive oil and seasonings in a large bowl. Spread the vegetables and sausage pieces on a large sheet pan in a single layer, ensuring nothing is overcrowded.

Bake for 20-25 minutes, flipping the sausage and stirring the vegetables halfway through cooking. The dish is done when the sausage is browned and cooked through, and the vegetables are tender and lightly caramelized at the edges.

For best results, line your sheet pan with parchment paper or foil for easier cleanup, and make sure to cut your vegetables in similar sizes to ensure even cooking. If using frozen sausage, thaw completely before cooking to ensure proper browning and even cooking temperature throughout the dish.

Three-Bean Chili

Three-Bean Chili is a hearty, vegetarian-friendly dish that combines the robust flavors of different beans with aromatic spices and vegetables. This protein-rich meal is perfect for cold winter evenings and can be easily prepared in large batches for meal prep or family gatherings.

This budget-friendly recipe requires minimal cooking expertise and can be customized based on personal preferences for heat and texture. The combination of beans provides different textures and a complete protein source, while the blend of spices creates a deep, complex flavor profile.

• 1 can black beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 bell peppers, diced
• 2 cans diced tomatoes
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• 2 cups vegetable broth

Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until translucent, about 5 minutes. Add bell peppers and cook for another 3 minutes. Stir in all spices and cook for 1 minute to bloom the flavors. Add the beans, diced tomatoes, and vegetable broth, bringing the mixture to a boil. Reduce heat and simmer uncovered for 30-40 minutes, stirring occasionally, until the chili reaches desired thickness.

For best results, let the chili rest for 10-15 minutes before serving to allow flavors to fully develop. The dish can be stored in an airtight container in the refrigerator for up to 5 days, and the flavor often improves the next day. Consider garnishing with fresh cilantro, diced avocado, shredded cheese, or sour cream.

Weeknight Potato and Egg Hash

Potato and egg hash is a classic comfort dish that transforms simple ingredients into a satisfying meal perfect for busy weeknights. The combination of crispy potatoes, tender onions, and perfectly cooked eggs creates a hearty dinner that's both filling and budget-friendly.

This versatile recipe can be customized with whatever vegetables you have on hand, making it an excellent option for using up leftover produce. The key to success lies in getting the potatoes crispy on the outside while maintaining a tender interior, and timing the eggs just right for runny yolks that create a natural sauce.

• 4 medium potatoes, diced
• 1 large onion, chopped
• 4 large eggs
• 3 tablespoons vegetable oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Optional: bell peppers, mushrooms, or other vegetables

Heat oil in a large skillet over medium-high heat. Add diced potatoes and cook for 10-12 minutes, stirring occasionally until they begin to brown. Add onions and continue cooking for another 5-7 minutes until potatoes are crispy and onions are translucent. Season with paprika, garlic powder, salt, and pepper.

Create wells in the potato mixture and crack eggs directly into them. Reduce heat to medium-low, cover the skillet, and cook for 4-5 minutes until egg whites are set but yolks remain runny. If using additional vegetables, add them with the onions to ensure proper cooking time.

For best results, use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape better during cooking. Pre-boiling the potatoes for 5 minutes before dicing can significantly reduce cooking time, but make sure to dry them thoroughly before adding to the hot oil to achieve maximum crispiness. The dish can be made ahead up to the point of adding eggs and reheated when ready to serve.

Budget-Wise Mac and Cheese

This recipe serves 4-6 people and uses basic ingredients that are often on sale at grocery stores. The combination of different cheeses creates a rich, creamy texture without requiring expensive specialty items, making it perfect for families on a budget or anyone looking to save money while enjoying a satisfying meal.

• 16 oz elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2.5 cups whole milk
• 8 oz sharp cheddar cheese, shredded
• 4 oz American cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1/4 cup breadcrumbs (optional)

Cook the macaroni in a large pot of salted water according to package directions until al dente. While the pasta cooks, melt butter in a large saucepan over medium heat. Add flour and whisk constantly for 1-2 minutes to make a roux. Gradually pour in the milk while continuing to whisk, and cook until the mixture thickens, about 5 minutes.

Remove the sauce from heat and stir in both cheeses until melted and smooth. Season with salt, pepper, and garlic powder. Drain the cooked pasta and return it to the pot. Pour the cheese sauce over the pasta and stir until well combined. If desired, transfer to a baking dish, top with breadcrumbs, and broil for 2-3 minutes until golden brown.

For best results, shred your own cheese rather than using pre-shredded varieties, as they contain anti-caking agents that can make the sauce grainy. The pasta can be cooked slightly under al dente if you plan to bake it, as it will continue cooking in the oven. Leftover mac and cheese can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a splash of milk to restore creaminess.

Quick Chickpea Curry

Quick Chickpea Curry is a flavorful vegetarian dish that transforms simple pantry staples into a rich, aromatic meal in under 30 minutes. This Indian-inspired curry combines protein-packed chickpeas with a blend of warming spices and creamy tomato sauce, creating a satisfying dinner option that's both budget-friendly and nutritious.

Perfect for busy weeknights, this curry requires minimal prep work and uses ingredients that are easily found in most grocery stores. The dish pairs wonderfully with rice or naan bread and can be customized to your preferred spice level, making it a versatile addition to your meal rotation.

Ingredients:

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) coconut milk
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Heat oil in a large pan over medium heat and sauté onions until translucent. Add garlic and ginger, cooking for another minute until fragrant. Stir in all the spices and cook for 30 seconds to bloom their flavors. Add tomatoes, coconut milk, and chickpeas, bringing the mixture to a simmer. Cook for 15-20 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Season with salt and pepper to taste, and garnish with fresh cilantro before serving.

For best results, allow the curry to rest for 5-10 minutes after cooking, as this helps the flavors develop further. The dish can be stored in an airtight container in the refrigerator for up to 3 days, and often tastes even better the next day as the spices continue to meld. For a thicker consistency, you can mash some of the chickpeas against the side of the pan while cooking.