I adore rummage sales and secondhand stores and peruse Ann Arbor's many offerings on a fairly regular basis. My favorite store, though, is Value World; and the store's gift card, which Jeremy gave me for Christmas, is one of the very best presents I've ever received. Whether buying clothes (virtually my entire wardrobe) or napkins or dishes or purses, I have found some stellar items at mind-bogglingly low prices (i.e.: $4 Gloria Vanderbilt jeans with the tags still on them, a suede-and-knit jacket with crocheted trim for $2.60). But the 80¢ Moroccan cookbook I bought there two weeks ago on a Friday afternoon (suggested retail price: $12.95) ranks among my very best purchases - a pretty impressive feat, considering that I'm the Queen of Thrift Shops … with the sparkly pink tiara to prove it, too!

Jeremy and I have found that Friday is the best day to go to Value World. The salesclerks say that new items come in every day, but Fridays have always been the most successful for me … I dunno. So while we were on that end of town, and in that strip of stores specifically, how could I not make a quick run through? As the Borg say in Star Trek: The Next Generation - “Resistance is futile.”

Jeremy bought a beautiful Irish bone china teacup and saucer painted with shamrocks and - as Jeremy put it - “Guinness harps” for a whopping $1.01. I bought four red-rimmed dessert plates that have been calling to me the past few visits, and which remind me of Mondrian paintings, for 40¢ each. And I searched the shelves looking for The Lion, the Witch and the Wardrobe to give to someone who hasn't read it - gasp! - and who is one of four children, two boys and two girls, who were taken in by a relative during difficult times … clearly someone with whom this book could resonate. But while I didn't find the book I sought, I found something wonderful nonetheless: Tagine - Spicy Stews From Morocco.

Anyone who knows me should be aware of my fixation upon Morocco, with its rich history, a vibrant culture, the sensory indulgence of its marketplaces and especially its fabulous food. I even have an authentic tagine - a ceramic cooking pot comprised of a large bowl on which a conical lid rests - rather than a merely decorative one or a Teflon-coated one (among the current fads in the culinary world). The word “tagine” can mean either the vessel or the stew which is cooked within it, and these are among my favorite foods - they're easy to put together, they require no effort beyond an occasional stir, and their often long cooking times provide an afternoon's worth of aromatherapy for the house.

So I immediately grabbed the cookbook and then perused it as soon as I got home. Oh, my! “Lamb Tagine with Dates, Almonds, and Pistachios” … “Summer Tagine of Lamb, Zucchini, Bell Peppers, and Mint” … “Creamy Shellfish Tagine with Fennel and Harissa.” Decisions, decisions! But Tom started to look through it with me, and thankfully came to a decision quite readily; thus, for that Saturday night's dinner I made a variation on “Tagine of Lima Beans, Cherry Tomatoes, and Black Olives.”

We strategically substituted a can of chickpeas for the lima beans which required soaking (and which, frankly, didn't sound as appealing). I used Asian chili-garlic sauce instead of the small green chilies which I find bitter. And I didn't bother to garnish the dish with parsley … mea culpa. But otherwise, I followed the instructions and made - if I may brag for a moment - a really wonderful meal. And this particular tagine didn't even require very long to cook, so it can easily be served as a weeknight dinner as a reward for a hard day's work.

The fragrance arising from the skillet was amazing as the onions and garlic and chili-garlic sauce sizzled. The tomatoes and the red onion provided vivid color, while the aroma of the freshly grated ginger was an experience unto itself. Despite the short cooking time and the “dump 'n' stir” mentally (though this is infinitely more sophisticated than the usual concoctions made from opening cans and jars), the flavors all blended beautifully and created a simple yet elegant meal to enjoy by candlelight.

It's nutritious, it's vegan, it's easy to tote for a work lunch or a picnic … really, I cannot recommend this recipe highly enough!

Moroccan Chickpeas with Tomatoes

2 tablespoons extra-virgin olive oil
1 tablespoon Earth Balance butter substitute
1 tablespoon Asian chili-garlic sauce
1 large red onion, quartered, sliced
4 large garlic cloves, minced
2 teaspoons ground coriander
1 1-inch piece fresh ginger, peeled, finely grated
generous 1/2 teaspoon of saffron*
1 15-ounce can chickpeas, drained and rinsed
2 cups cherry tomatoes
1 teaspoon sugar
1/4 cup pitted black olives, chopped
juice of 1 lemon
1/4 teaspoon sea salt
1/4 teaspoon black pepper
couscous or naan, for serving

* Don't fear the saffron! Machine-harvested - and thus much cheaper, yay! - saffron can be found at Middle Eastern markets: $4-5 for approximately 3/4 cup.

In a large skillet, heat the olive oil and Earth Balance over medium-high heat; when the butter substitute is melted, stir in the chili-garlic sauce. Add the onion and garlic, and cook until onion softens. Add the coriander, ginger and saffron; lower heat to medium, cover and cook for 5 minutes. Add the chickpeas, tomatoes and sugar; re-cover and cook for 5 minutes. Add the olives, the lemon juice, the salt and the pepper; re-cover and cook for 5 minutes until chickpeas are just browning a bit and the tomatoes are starting to soften.

Serve hot over couscous or with naan. Makes 2-4 servings.

Mary Bilyeu has won or placed in more than 60 cooking contests and writes about her adventures as she tries to win prizes, feeds hungry teenagers and other loved ones and generally just has fun in the kitchen. The phrase "You Should Only Be Happy" (written in Hebrew on the stone pictured next to the blog's title) comes from Deuteronomy 16:15 and is a wish for all her readers as they cook along with her ... may you always be happy here! You can contact Mary at yentamary@gmail.com or follow her on Twitter (twitter.com/foodfloozie). And look for her new food blog: foodfloozie.blogspot.com.