I’ve been using my Dutch oven a lot lately. More and more, I’m trying to do make-ahead meals so that I’m spending less of my evening over the stove, and more of it cuddled up on the couch next to Casey. Okay, and watching The Bachelor, but that is secondary. It’s my first time watching it since Bachelor Bob, which had to be like ten years ago. I’m hooked, and yes – I’m embarrassed about it. I just need something to get me through until Survivor starts! Where was I going with this?
Ah yes, soup. So I’ve been starting a lot of soups and stews in the later afternoon (nap time!), and letting them simmer on the stove until it’s time to eat. Not all of them have been noteworthy, but this one definitely was.
While I do tend to make a lot of soup, I still wouldn’t say it’s my strong suit. One of my soup-making flaws is that I always seem to make the most ridiculously gigantic batch. Like I’m incapable of making soup for less than 15 people. And if you’ve ever made one of my soup or chili recipes, you know this is true. You probably still have leftovers in your freezer!
Anyway, this recipe makes four reasonable servings. Just enough for a nice dinner with even better leftovers the next day, and nothing more. The addition of rice gives a thick, rich creaminess that you would never guess was healthy (and vegan!) unless you saw the ingredients. This one is a most definitely a keeper, and for once I find myself wishing I’d made a much bigger batch!
Creamy Curried Chickpea Soup
Prep Time: 10 minutes
Cook Time: at least 1 hour
Ingredients (4 servings)
4 carrots, chopped
1 onion, diced
1 can no-salt-added tomatoes
1 can light coconut milk
1 can chickpeas (or garbanzo beans)
1 cup almond milk
2 tablespoons curry powder
1 teaspoon ground ginger
3/4 teaspoon salt (add more to taste)
1.5 cups cooked brown rice
1 tablespoon olive oil
In a large Dutch oven or heavy bottomed pot, start by sautéing the carrots and onions together over medium heat, stirring occasionally. Once they have cooked and browned for about ten minutes, add the tomatoes, coconut milk, and almond milk. Open and drain the chickpeas, and add those as well. Add spices and salt and give a good stir.
Bring to a simmer and then back down the heat to keep it at a low simmer (just a few bubbles on the surface). At this point add the cooked rice. I used about 1.5 cups, leftover from dinner the night before. But if you don’t have cooked rice on hand, you can try adding uncooked rice (about 1/2 cup dry), and let it cook directly in the soup. If you do this, you’ll probably need to add additional liquid (more coconut or almond milk), since the rice will absorb quite a bit.
Allow the mixture to simmer for at least an hour, stirring occasionally. Just before serving, stir in the olive oil. Make final seasoning adjustments, portion, and serve!
This was delicious the night we had it, but ten times better as leftovers. I was so sad there was just a tiny bit left the next day! Also – do you know how hard it is to take appetizing photos of a bowl of brown mush? Do not be fooled. This stuff is crazy good.
The next time I make this I might even start it in the morning. The longer the flavors have to develop, and the longer the rice soaks up that delicious coconut milk, the better and better it gets. This is going back on the menu for next week, just in time for Sean to make out with his final ten bachelorettes. I told you, I can’t help myself. Ignore me.
As always, enjoy.