Seriously, this is the easiest weeknight meal I’ve made in a while. As much as I loathe “dump” recipes—where you combine a few cans of food and make supposed magic—this truly fits into the “dump” category. I chopped a few vegetables, dug canned goods out of my pantry, and dumped everything together to make a flavorful vegan dinner.
And after a week of stuffing meat down my face, this made me feel a whole lot healthier, too. But healthy doesn’t equal no-fat, low-cal. Just good wholesome food.
If you can’t tell, I believe all of meals, regardless of their meat content, have to have fat—at least a little. My chefs at Le Cordon Bleu preached that fat (and of course salt) carry flavor and bring a dish to life. Coconut milk fulfills that role here, adding creaminess and luxury that few veggies can match. The coconut milk, along with rice and protein-packed beans, filled us up generously.
I’d gladly dump and serve this any night.
Chickpea Soup with Coconut Milk and Curry
1 tablespoon extra virgin olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 jalapeno, finely diced
2 cloves garlic, minced
1 teaspoon hot curry powder
2 cups vegetable stock
1 14-ounce can coconut milk
3 tablespoons tomato paste
Kosher salt and pepper
1/4 cup chopped cilantro
2 to 3 cups cooked rice of your choice
Instructions
In a 4-quart pot, heat oil over medium. Add onion, red pepper, jalapeno, and garlic. Cook for 5 minutes, until vegetables are tender. Stir in curry powder, and cook until fragrant, about 1 minute. Pour in vegetable stock and coconut milk. Bring to a boil. Whisk in tomato paste, turn down heat, and simmer for 10 minutes. Season with salt and pepper. Serve over rice, and top with cilantro.
Serves 4