I’m always looking for interesting sides to pair with roasted or grilled meats. That way I don’t have to fuss with the meat by coming up with a sauce or spice mixture to dress it up. Instead, I concentrate on a side dish. My favorite sides can be made ahead of time and allowed to sit, in the refrigerator or at room temperature, while I work on other things.Here’s a great example. It comes together fast, cooks slowly for 15 to 20 minutes and then waits for me to be ready instead of the other way around.It doesn’t hurt that its main component is chickpeas, always popular at my house. The chickpeas are enlivened with a sweet-spicy combination of apples, onions, red bell peppers and dried spices. It’s a fun, flavorful and healthful addition to dinner.MAKE AHEAD: The mixture can be cooled for 20 minutes, then covered and refrigerated for up to 2 days. Bring to room temperature before serving.

MOROCCAN CHICKPEAS WITH APPLES—Yield: 6 servings

1-2 tablespoons olive oil1 medium onion, preferably a sweet variety, cut into 1/4- to 1/2-inch dice (1 cup)1 medium red bell pepper, stemmed, seeded and cut into 1/4- to 1/2-inch dice (1 cup)1 medium Granny Smith apple, peeled, cored and cut into 1/4- to 1/2-inch dice (1 cup)1/4-1/2 teaspoon salt1/2 teaspoon ground cinnamon1/2 teaspoon ground cumin1/4 teaspoon ground allspice1/4 teaspoon ground clovesPinch cayenne pepper1 teaspoon double-concentrated (or regular) tomato paste3 cups cooked chickpeas (may substitute no-salt-added canned chickpeas, rinsed and drained)3/4 cup low-sodium chicken broth (may substitute water)2 tablespoons light brown sugarLeaves from 3-4 sprigs flat-leaf parsley, chopped (2-3 tablespoons)

Procedure:1. Heat just enough oil to coat bottom of large sauté pan or skillet over medium heat. Add onion and bell pepper; cook 3 minutes, then add apple and 1/4 teaspoon salt. Cook about 4 minutes, stirring occasionally, until vegetables soften.2. Add cinnamon, cumin, allspice, cloves, cayenne pepper and tomato paste; mix well and cook 1 minute. Add chickpeas, broth and brown sugar; mix well. Cook until liquid comes to a boil, then cover pan or skillet, reduce heat as needed to maintain a very low boil and cook 15 minutes. Taste and add 1/4 teaspoon salt if needed. If mixture is soupy, increase heat to high and cook for 2-3 minutes, until liquid has reduced and is slightly thickened.3. Remove from heat; add parsley and mix well. Serve hot or at room temperature.

Nutrition data per serving (based on 6): 201 calories, 8 g protein, 34 g carbohydrates, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 183 mg sodium, 8 g dietary fiber, 12 g sugar

Chaplain Joel Raoelina led U.S. Army Honor Guard pallbearers who carried the casket of Army Sgt. Michael P. Scusa, followed by friends and family at his funeral Friday morning. Photo by Carol Lawrence, The Gazette

Carol Lawrence