Easy (Chick)Peasey

Once upon a time, there lived a young woman who was a foodie. She loved spending hours over a meal at the dearly departed Striped Bass. She also loved executing multi-course meals that used every pot and pan in the house. Then she got sick, and while she is still a foodie, the young woman had to give up meals that used every pot and pan in the house. She had to switch to one pot meals, and this is one of those.

Adaptable Chick Pea Stew (inspired Yarn Harlot’s Emergency Soup)

half an onion, diced
2 cloves garlic, minced
5 carrots, sliced
5 potatoes, peeled and diced
2 15oz. cans chickpeas, rinsed
4 cups chicken broth
1 tsp. curry powder
salt & pepper to taste
1 cup frozen peas

  1. Heat oil and/or butter in a heavy pot over medium heat. Add onion and garlic and saute until translucent.
  2. Add carrots and saute about 5 minutes, stirring occasionally.
  3. Add potatoes and saute about 3 minutes, stirring occasionally.
  4. Add chicken stock to desired brothiness. Stir in curry powder, salt and pepper.
  5. Cover and simmer at least 30 minutes, longer is better.
  6. Use immersion blender (best $25 I ever spent) to puree a small portion of the soup to help thicken it.
  7. Add frozen peas.
  8. Five minutes before serving, add a splash of heavy cream if desired.
  9. Serve warm with biscuits, cornbread, baguette, or just on its own.

The best part about this recipe is how versatile it is. Change it up to fit your mood, supplies on hand, or food sensitivities.

  • Want a more French country style? Substitute leeks for the onion, and thyme for the curry powder.
  • Reduce the amount of stock for a more stew like consistency.
  • Vegetarian? Use vegetable broth instead of chicken stock.
  • Different vegetables? This would be great with sweet potatoes, squash, mild greens, bell peppers, green beans, fresh or canned tomatoes, or different beans – pinto, cannellini, or even lentils.
  • No dairy? Just leave out the cream.
  • Meat flavor? Use beef stock or saute sausage in pan before adding onions, etc. Actually, sausage, cannellini beans, and kale or escarole would be a rather traditional Italian soup.

I love this recipe because I can make it in the afternoon while my energy is still holding out. Everything can be chopped ahead of time (except potatoes), and I can take breaks after each step (just turn down the heat). Once assembled, it can simmer unattended for awhile (but don’t forget about it completely!) and tastes better the next day. My husband, who is a meat and potatoes kind of guy, LOVES this easy, hearty dinner.

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4 Responses to Easy (Chick)Peasey

  1. Melissa Boyer says:

    Yum! This looks delicious, Jennie (and healthy too!). I’m going to try making it next week, and I’ll let you know how it goes.

  2. Looks good. Shall make some this week.

    To make cooking meals easier, I try to chop and *freeze* all kinds of veggies ahead of time when I have more energy, and potatoes work well from frozen.

  3. Shar Childers says:

    Just wanted to let you know that I made this soup yesterday and it was filling and delicious. I’ve been wanting to make it since you posted it but haven’t been able to get to it until now-you know how that is. Since my best energy is right after lunch I chopped everything up, then sauted the onions and a little ham for flavor and then threw everything but the peas into a slowcooker so it would be ready for dinner. Added the thawed peas about 30 minutes before I ate. Wonderful!

    • Jennie Spotila says:

      Shar – Brilliant! This is a perfect recipe for the crockpot! I will do this next time.

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