There are days when I just need some vegetables. Today was one of those days. After my French food extravaganza the other day, and some seriously delicious slow-cooker Thai pork with peanut sauce that Amanda made yesterday, I needed veggies: fresh, light, and well-seasoned.
Thank goodness for two peas and their pod. It’s one of my favorite food blogs, from their cookies to their chili. And today’s venture into their recipes didn’t disappoint. I saw the link for their Vegetable Lime Chickpea Chili yesterday on Facebook and had one thought: want!
I woke up this morning to the sound of raindrops pelting the house. Overnight, the weather turned cold and gray, and the wind kicked up as the chilly weather blew in. I spent the morning working on a stubborn book review, at turns staring out the window, observing the maple trees that look brighter, more vibrant, in the rain. They seem to have become more colorful overnight.
When I ran to the grocery store today, I added the ingredients for this chili to my list. We originally planned to grill chicken wings tonight, but I changed our plans: this is soup weather. Chili is necessary for cold, gray, windy, rainy days.
This soup mixes some of my favorite flavors – cumin, cilantro, salt, lime. The vegetables are fresh and bright, coming out crisp-tender in the end. I added two dashes of cayenne pepper for an extra bit of spice. The chickpeas softened up a bit since I cooked the chili longer than the recipe called for, allowing the flavors to marry a little longer while I watched Amanda wrestle with our cat, trying to give him his medicine. (Giving medicine to a cat: one of the hardest things to do. Ever.)
Garnish with lime juice, chopped cilantro, and slices of avocado, if you like.
So if your body is like my body and it needs vegetables, give this recipe a try. And then check out the rest of two peas and their pod. You won’t regret it.
(And if you need dessert, try the Cherry Vanilla Cookies. Those things are seriously delicious.)