“What’s in the cabinet? What’s in the fridge? What herbs are in the garden?” Those are the questions I ask myself most frequently when I am trying to throw together dinner at the last minute. With all the herbs, spices, chile sauces (I blame you, John, from Kitchen Riffs for my new addiction to chili crisp –– whoa, is that the perfect condiment!), pickles, olives, tinned beans, and preserves, we are generally covered for a palatable meal any day.
This is particularly helpful when the weather is cold and rainy, or those days I am super busy at work. I don’t want to –– or can’t –– leave the house to run to the store for a main ingredient. Keeping a well-stocked larder makes the impossible possible.
Months ago, my friend Patricia gave me a NY Times insert with one-pot meal recipes. Once again, like sheet pan chicken, one-pot meals have never been my thing. After all, I have a live-in dishwasher. (Apologies to Markipedia.)
However, this particular soup recipe, in the words of Renée Zellweger in Jerry Maguire, “had me at hello.” It is creamy, very rich, and – I just realized – vegan. And I had all the ingredients on hand in the cabinet, the fridge, and the herb garden. It was the perfect thing to make; it gave us the feeling of culinary adventure and homey comfort all at once. And I made it while staying home in my pajamas…
~ David
Adapted from The New York Times recipe by Alison Roman
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John / Kitchen Riffs
January 16, 2021 at 10:03 amWhat a nice dish! And I have everything on hand except for the Swiss chard. But I could probably substitute frozen spinach. I’ve never used frozen spinach until the early days of COVID — you know, when there were shortages and we wondered whether all the meat and produce we were accustomed to buying would be available when we wanted it. Have to say frozen spinach — in the right dish, and this would be one — is a dandy ingredient. And something I always have in my freezer now. Anyway, we love chickpeas, and this is such a nicely flavored dish. Thanks. And thanks for the shout out! Chili crisp is wonderful stuff, isn’t it? Try it with rice stick.
David Scott Allen
January 16, 2021 at 10:12 amI was just saying to my niece that spinach is a perfect substitute for the chard – in fact I’m using it more often than chard. I think you will like this a lot, John. And, just this morning, I bought 2 more jars fo chili crisp. Addictive stuff! Will definitely look into rice stick! Do you have a recipe on your blog?
John / Kitchen Riffs
January 16, 2021 at 2:22 pmNo recipe on the blog yet, alas — still experimenting. Usually combine ginger, garlic, soy sauce, chili crisp, sometimes vinegar (black is nice), sometimes sesame seeds, sometimes cilantro etc etc. 🙂
Cocoa & Lavender
January 16, 2021 at 9:39 pmI definitely need to but buy some black vinegar! Can’t wait for your recipe.
Inger @ Art of Natural Living
January 16, 2021 at 11:25 amI had (more or less) a dal that I made that this reminds me of (esp after the Instagram comments) but I think I’d like it even better as a soup. I’ll be using kale, shredded fine–looks like we’ve all gotten covid-savvy in our substitutions and making do (or making lemonade, really)!
Cocoa & Lavender
January 16, 2021 at 9:40 pmKale will be perfect, Inger! Actually, spinach works well, too. Yes, being able to make substitutions has become a real talent.
Eha Carr
January 16, 2021 at 3:49 pmWell the weather surely is not cold and rainy here but at last into our usual summer with blinding sun, 39 C + days and noisy afternoon thunderstorms instead ! But reading your moreish recipe I have absolutely no desire to put it onto the autumnal-to-do list ! I also have all the ingredients available if fresh spinach and low-fat coconut milk are somehow acceptable. There are even enough odds and sods from the vegetable world in the crisper to prepare fresh stock . . . . hmm: would make a lovely supper for this evening . . . thanks !!
Cocoa & Lavender
January 16, 2021 at 9:42 pmSpinach and low-fat coconut milk will work perfectly, Eha! And we love it as much in the summer as we do in the winter!
Christina Conte
January 16, 2021 at 9:44 pmI’m like you, for some reason, “sheet pan” and “one pot” meals tend to make me think they’re not going to be my cup of tea, but there are plenty of very good recipes that fall into these categories! This soup sounds awesome, and don’t you just LOVE when you have everything you need on hand!?! 🙂
Cocoa & Lavender
January 20, 2021 at 8:04 amI think the thing about “one sheet, on pot” meals is that it take a lot of the creativity out of my playtime. I like futzing around in the kitchen and all the parts of a recipe. But, sometimes, recipes like this are just perfect!
Aarthi
January 16, 2021 at 11:55 pmThis looks super creamy and mouth watering stew, I would love them over some hot steamed rice, it would taste so yum! Like the idea of using broth instead of water, definitely it will add a lovely flavor to the dish!
Cocoa & Lavender
January 20, 2021 at 8:04 amI should definitely try this over some rice, Aarthi! What a great idea.
Chef Mimi
January 17, 2021 at 6:46 amHonestly, one should always cook from the cabinet. It’s just smart. My cabinet is overflowing these days. I might have gotten into the hoarding mindset after not being able to find some basic products. Anyway, beautiful soup. What are the two wooden utensils?
Cocoa & Lavender
January 20, 2021 at 8:06 amIt is smart – as long as the cabinet is well stocked. During COVID, the hardest thing for me is having enough salad and fresh veggies with limited shopping. The two wooden utensils are bean mashers made by and used int 4eh Native American communities here. They are fantastic. My mother had something similar from the 1800s that was her mother’s potato masher.
Melissa
January 17, 2021 at 9:06 amI thought the recipe looked interesting when I first saw it in the New York Times but never got around to making it. Seeing it here, I think I’ll put it back on my list. Like others, I have everything on hand except the chard (used that to top some polenta last night) and the vegetable broth but my stash of frozen spinach and gvegetable odds and ends will provide!
Cocoa & Lavender
January 20, 2021 at 8:07 amI am glad it has returned to your list, Missy! You know, chard isn’t easy to find here so I use spinach most of the time. I used kale once, too.
Karen (Back Road Journal)
January 17, 2021 at 11:56 amSounds good David. No chard and no mint but nothing that Instacart can’t remedy. I have all the other ingredients in my pantry that I’m trying to constantly keep full. It seems to be the smart way to cook these days…a full freezer, pantry and spice cabinet.
Cocoa & Lavender
January 20, 2021 at 8:08 amIt is a very forgiving recipe, Karen – if chard sin’t available, spinach or kale work well!
2pots2cook
January 18, 2021 at 3:31 amWe’re fine with one pot and sheet pan; we are fine with everything, to be honest 🙂 I have never made chickpeas with coconut milk and mint and this seems to be great; needless to say, our freezer and pantry loaded, just in case …
Thank you and I wish you enjoy your week !
Cocoa & Lavender
January 20, 2021 at 8:08 amWe keep the freezer and pantry well-loaded, too. It really helps.
Lisa Smith
January 18, 2021 at 1:16 pmMade this just before an 18-hour power outage. I was still able to light my stove to heat it up and it was the perfect dish for a cold and rainy afternoon. Loved every bite!
Cocoa & Lavender
January 20, 2021 at 8:09 amSorry about the power outage – I hadn’t heard about it until you wrote! I hope it wasn’t too cold. The soup is a nice warmer, isn’t it?
Gerlinde de Broekert
January 18, 2021 at 7:18 pmI have all the ingredients including the Swiss chard and mint in my garden . I need to make this soup in my pajamas.
Cocoa & Lavender
January 20, 2021 at 8:09 amThis is going to be my new mantra, Gerlinde: “I need to make this in my pajamas.”
sherry
January 19, 2021 at 2:59 amwe always have several tins of chickpeas in the pantry and seem to go thru them like anyone’s business:) your stew sounds heavenly david. and happy new year.
Cocoa & Lavender
January 20, 2021 at 8:10 amI think canned beans are one of the world’s greatest staples. Especially since I don’t have a pressure cooker/instapot to make dried beans in a reasonable amount of time.
Fran @ G'day Souffle'
January 19, 2021 at 8:48 amHmm, chili crisp- I’ve never heard of it but I’m intrigued and will now have to go buy it! This looks like a wonderful soup for the winter (but it’s been 80 F recently here in San Diego)! I usually gag on frozen spinach but I should probably give it another try!
Cocoa & Lavender
January 20, 2021 at 8:11 amYes, you need to get some chili crisp, Fran!! You know, if we waited for cool weather in Tucson, we might never eat comfort food! But we do at any temp now….
Jeff the Chef
January 19, 2021 at 9:36 amThis soup sounds fantastic! I admire you for being able to throw things like this together ad hoc.
Cocoa & Lavender
January 20, 2021 at 8:11 amWell, I had a little help from the NY Times, Jeff!
Cathy
January 19, 2021 at 10:04 amI have Swiss Chard and mint still growing in the garden and coconut milk and chick peas in the pantry.
I am super excited about this recipe. Thank you.
Cocoa & Lavender
January 20, 2021 at 8:12 amGlad you like the recipe, Cathy! I am a bit jealous of your garden. I have the mint, but our chard is NOT performing!
edna meza aguirre
January 19, 2021 at 1:16 pmHi David
Edna here & this soup is
ah- mah-zing🙌☺.
I used scallions instead of onions & it added a lovely flavor profile.
Thanks again & stay safe.
Cocoa & Lavender
January 20, 2021 at 8:13 amI love the idea of using scallions, Edna – I will have ot give it a try! Thanks for letting me know you made it. xo
Raymund
January 19, 2021 at 2:59 pmThat dish turned out really nice, I love this concept and do it myself as well, I call then freestyle. It just pulls out all of your creative juices specially when there is an oddball thrown on the ingredients list, it is also a good way to clean up those partly used ingredients that has been forgotten
Cocoa & Lavender
January 20, 2021 at 8:13 amSometimes, cooking that way is my favorite thing to do!
The-FoodTrotter
January 20, 2021 at 7:50 amI absolutely love legumes stews such as lentils or chickpeas. Particularly with coconut milk! Your recipe is probably luscious 🙂
Cocoa & Lavender
January 20, 2021 at 8:13 amThanks, Romain – it is a really nice, creamy stew.
Elizabeth C.
January 20, 2021 at 8:37 pmThese flavors sound perfect together!
Cocoa & Lavender
January 30, 2021 at 8:39 amThanks, Elizabeth! It’s really wonderful!
Valentina
January 26, 2021 at 12:36 pmThis sounds SO tasty. Love the mint! I usually have cilantro on had so I could use that. I am actually a sucker for 1 pot meals. I love them. Or even 1 baking dish meals (if that’s a thing). Not the sheet pan so much — those I find take less cooking, and are best for a quick meal. We’re expecting a ton of rain in LA over the next few days and this recipe is the prefect thing for dinner. 🙂 ~Valentina
Cocoa & Lavender
January 30, 2021 at 8:41 amI love SOME one-pot or one-sheet meals… I’m picky, what can I say? This dish is perfect for a gf household!
Hasin
January 29, 2021 at 11:32 amDavid,
I love the way you bring life to your recipes. Finding chard can be adventurous to me as well. With heavy snow-laden roads I hate venturing out, but I do have some spinach and will dive into your recipe. Perfect winter winner! I loved those wooden spoons.
Cocoa & Lavender
January 30, 2021 at 8:43 amThanks so much, Hasin! Spinach has really become my go-to for this soup. And the wooden spoons? They are actually made by local Native Americans and are bean mashers.