Legumes appear on my menu pretty much everyday and chickpeas usually make their appearance at least once a week in some shape or form. Since this has been a rather cool summer, I decided to feature them in a stunning soup. Roasted chickpeas I've always enjoyed but I've yet to share a recipe with my readers in this space. Here they are roasted with spices and then featured as a topping for a nourishing lentil and vegetable soup with creamy coconut milk.
The list of ingredients might seem long, but the process is really quite straightforward. The soup can be served without the roasted chickpeas with ideal results, but the addition of the lightly browned and slightly crunchy peas really elevate this spicy soup into something extra special. It's well worth the effort and won't fail to delight the taste buds and impress your family and friends.
Because you can never have enough ideas to dress up rice. It truly is a blank canvas that doesn't get enough respect. I am more than happy to eat rice with little adornment, but the possibilities to make it into an even more interesting side are endless. And satisfying. With a little extra effort, dinner can be a more joyous affair.
There's a new favorite curry accompaniment on the menu. I adore savory Indian breads and crêpes, and while most of the preparations are straightforward, many of the options are somewhat time consuming because of the frying time involved. This recipe comes together in hardly anytime at all and if you shape them into small units, a few will fit on the pan at the same time with only a few minutes required per side to cook the dough and brown them up.
Soft and bready, with coconut adding some richness and natural sweetness, the chilies add a bit of heat to complete the experience. Not only do they go well with legume mains and curried vegetable sides, they also make a fine breakfast alongside some chutney. Do consider doubling the batch — any leftover rotis will keep well for at least another day and can easily be reheated in a 180° oven wrapped in foil.
I adore summer for many reasons. Pretty much half of the year in Canada is dark and cold, so warmer weather and sunshine ought to be enjoyed. Of course, as someone who focuses on fresh ingredients and good flavor, I also relish the wonders of what I plant in the backyard each summer. Peppers are prominent in all their glory, as are tomatoes and herbs.
Usually two kinds of basil are an annual treat. Lemon basil just happens to be my favorite. Here I have used some of my harvest and pulsed it up to make a pesto to dress plump and buttery chickpeas.