ISO: ISO Wildwoods, I made the Curried Chickpea Soup last night, really unique and wonderful flavors..

[joe]

Thanks again for posting. I not only used up some of those canned chickpeas but I found some pita bread and the back of the freezer to go with it, and I got inspired to clear out the vegetable garden for winter and made a big pot of vegetable stock. You're really helping me get things under control here!

My soup came out very spicy; even though I only used one jalapeno, it was a large one and it was burning my eyes when I sliced it. So I had to cool it off with a dollop of sour cream--not such a hardship.

But without the cream it's a perfect vegan dish.

http://www.finerkitchens.com/swap/forum1/68858_REC_Curried_Chickpea_Soup_-_delicious_tomato/ginger/coconut_milk_flavours

 

[wildwoods]

so glad to hear you liked it, joe! isn't it satisfying to make a meal entirely from what you have

on hand? we, too, dug out some pitas from the back of the freezer. they seem to quietly multiply in there...we never seem to run out!it's a good winter cupboard kind of recipe, and it's great the next day for lunch.