Canned chickpeas are one of our staple proteins. Mash them into something resembling tuna, roast them to get them crunchy and toss them over couscous or rice, etc.

Shallots are great if you’re cooking for one or two people and don’t expect to use an entire onion. We sometimes cut up a shallot and a tomato and saute them in some olive oil before dumping some pasta into the pan for a quick meal.

Also +1 for potatoes and gourds. They’re in season and keep well on the counter.