Here’s the thing, I like to eat and I like to eat well but I don’t really like to cook. I’m constantly looking for recipes that require minimal effort but produce tasty and nutritious meals. I hate coming home and staring into the fridge trying to create a meal of out of pickles, last week’s leftovers and French’s mustard.
I’m participating in #febphotoaday on Instagram this month and a couple days ago the required image was “dinner”. It happened to be the same night I managed to scrounge up the makings for one of my favourite meals: Chickpea and Pasta Soup. I posted the image up and a few people asked for the recipe so here it is. It’s pretty easy and, since the ingredients are so basic, you can definitely substitute here and there (if you don’t have thyme, crushed red pepper flakes give this soup a pretty solid kick!).
Chickpea and Pasta Soup
- 1 tbsp unsalted butter
- 1 medium onion, minced
- 1/2 tsp dried thyme
- 1 16-ounce can of tomatoes, including juice
- 2 garlic cloves, minced ( about 2 tsp)
- 2 cups cooked chickpeas (drained and rinsed if canned)
- 1/2 cup small pasta (elbow) cooked al dente
- Ground pepper
- 1/4 Parmesan cheese
- In a large saucepan melt butter and cook the onion with thyme, stirring for 5 minutes
- Add the tomatoes, their juice and the garlic, simmer the mixture, stirring occasionally for 15 minutes
- Add the broth and chickpeas, simmer the soup, stirring occasionally for another 15 minutes
- Add the pasta and pepper, and cook soup until the pasta is warm. Think soup with extra stock or water.
- Serve with Parmesan.
So I’m not that amazing in the kitchen however there are a few things in my recipe repetoire that seem to be faves among my friends. In fact, I think the only reason I was invited to last Saturday night’s Halloween party was because I promised to make guacamole.
Anyway, it’s really easy. Feel free to add more of less of anything. I am a huge fan of cilantro and usually add way more than most people would.
- 2/3 cup or 1.5 seeded tomatoes, chopped
- 2 cloves of garlic, chopped
- 1/2 cup of chopped cilantro (or more depending on your preference)
- 1/3 cup chopped red onion
- Juice from 1 lime
- 4 ripe avocados (they should be pretty soft and squishy), mashed
- A dash of hot sauce like Tabasco
- A pinch of salt
1. Wash the cilantro and let it air dry
2. Finely chop garlic, red onion and cilantro
3. De-seed the tomatoes: this is super simple and sounds way fancier then it is. Just cut the tomato in half, then use a spoon to scoop the seeds and middle out. This keeps your guacamole from getting too runny. Chop up tomatoes.
4. Mash up the avocados: I like to use a fork against the side of a bowl for this part. (An easy way to get the avocado out of its skin is to cut in lengthwise and then again horizontally. Then kind of push the skin inside out and scoop the avo chunks off into a bowl)
5. Add garlic, red onion, cilantro and tomatoes to avocado mixture. Mix well.
6. Squeeze in lime juice
7. Add dash of hot sauce (I use Valentina’s, a salsa I became obsessed with in Mexico, but any hot sauce will do—add to taste.)
8. Add in a pinch of salt, mix well and…
Voila! Easy and healthy guacamole!