The ultimate recipe for weeknights when you’re fridge is lacking fresh produce – a soup that’s made predominantly of pantry essentials. That’s how it came to be actually: Tuesday nights are always a bit of a scrape together dinner in our house because we get our veggie co-op box on Wednesdays. Sometimes there’s a collection of leftover vegetables that don’t quite go together, and sometimes there’s very little at all! A few weeks ago I was determined to make dinner without a trip to the shops, so I made this – a warming curried tomato soup with a good dose of silky coconut cream, topped with pan-fried garlic chickpeas. Bar the ginger and turmeric, the other ingredients were in my pantry – and even better, it came together in less than 30 min!
A few of my friends teased me at my birthday picnic earlier this year that a “30 minute recipe” is not actually able to be made in 30 minutes (unless you’re some kind of wonder cook)… I’m not sure about Jamie Oliver’s 30 min and even 15 min recipes, but I assure you that this one is a cinch to make and comes together quickly!
I see a lot of recipes for oven baked crispy chickpeas, which are delicious and that I love… But it seemed a bore (and time intensive) to turn on the oven just for the chickpeas, so I decided to panfry them instead. The result? Crispy garlic chickpeas! Not the exact same result as baking them, but considering they only took a fraction of the time and are still a delicious soup topper – I know I’ll be making them again.
Hope this recipe is a help when your fridge is bare and it’s too cold a winter evening to be heading out to the shops. We’ve been enjoying it so much in our house we’ve been having it even when there’s lots of fresh produce around, it’s just so simple to make and delicious – my favourite kind of recipe :)