Chickpea curry

Cook or buy a can of cooked chickpeas.

Thinly slice 2 medium onions and saute a tthe bottom of a big soup pot. Sprinkle liberally with curry powder. Cube 2 potatoes (I like red potatoes here) and add in with the onions. Add more curry if needed. slice a red bell pepper and add to the potatoes and onions. Add 3-4C cooked chickpeas in liquid and reduce heat to med-low. Allow to simmer for 5 minutes. Add one or more chopped zucchini and more curry powder if needed. Continue to simmer until zucchini is soft. Add salt, garnish with cashews, walnuts and/or fresh cilantro if desired. Good alone or over rice.

what we need more of... is soup! Rainy October Soup Fun fest

Two awesome and really super easy recipes for a good hearty vegetable soup.

Veggie Chowder

thinly slice 2 small onions and several mushrooms (creminis are my fave here). Grab a bag or can of corn and a family size can of cream of mushroom soup. Also a couple potatoes, cubed. Put a large soup pot on your burner, add a little oil and turn on med-high heat. Add the onions and potatoes. Once the onions are translucent, add the mushrooms. When everything is looking maybe 50-75% cooked, add and reconstitute the mushroom soup and the can or bag of corn. Let simmer on low for 30-60 minutes, until onions and potatoes are tender. Add fresh pepper and serve.

Lentil Dal

Thinly slice 2 small onions and 2-3 medium potatoes. Get out curry powder and a soup pot. At med-high heat, add the onions and potatoes to the pot with some oil and add copious amounts of curry to the mix. When onions are translucent, add 2 cups dry picked over brown lentils and fry for a couple minutes with the curry potatoes and onions. Add water to cover and reduce heat to med-low. Lentils should be done in 20-30 minutes, simmer longer for a creamier soup. Garnish with sour cream or whole fat yogurt and cilantro.