This is a thick, vegetarian, minestrone type of soup, using garbanzo beans (also known as chickpeas), and fresh vegetables. I used potatoes, carrots and cabbage, but you can use other seasonal vegetables or what’s on hand.
Tuscan Style Garbanzo Bean Soup with Cabbage
2 Tbsp olive oil
1/2 – 3/4 cup onion, chopped
3 cloves garlic, minced
3 large carrots, [...]
Cumin Rice
2 Tbsp butter
2 tsp cumin seed
1/2 – 1 tsp salt
2 cups rice
4 cups water
1. Heat butter in pan.
2. Add cumin seed and saute until beginning to smell good.
3. Add rice and salt. Stir.
4. Add water and bring to a boil. Cover and simmer 18 minutes.
5. Turn off heat and fluff with fork. [...]
Pink beans, baby! If you’ve never had pink beans, you’re in for a nice surprise. They cook up fast (no presoaking required!) and are really tasty. This easy recipe is even easier if you have vegetables already prepared to toss in (I used leftovers from the fridge), and has a nice little [...]
Black Eyed Peas and Okra (West Africa)
1 lb dry black eyed peas
water to cover and cook
2 Tbsp oil (use a little more, if you like, or toss a little butter in too)
1 good size onion, finely chopped
1 – 2 cloves garlic, minced (or a sprinkling of garlic powder)
1 tsp cayenne or hot chili pepper powder [...]
As with many things I make, the measurements are often approximate, and the recipe is just “as close as I can guess”. For example, I don’t know how much ketchup I used, it was just what was left in the bottom of the bottle (you know – the last of the ketchup that you [...]