Looking back over some of the Simple Dinners I’ve done, I realize what I consider simple may not mean the same to someone else. Simple doesn’t always refer to “open a couple of cans – and dinner’s on the table in 5 minutes”… although it can. When I tag a post as simple, I’m either referring to the preparation (easy to make), the time involved (that “ready in 15 minutes” thing), that I utilized whatever was in the fridge and I didn’t have to go shopping for that particular meal… (which is always a bonus).
I even consider recipes as simple if I am talking about comfort foods and uncomplicated flavors.
Sausage & Kraut is a simple meal.. but if I have you fermenting your own cabbage and grinding your own sausage…it’s just not terribly easy.
Then there are times, like today, where I am making use of common ingredients like canned or pre-prepared foods to cut down on steps – case in point, Chickpea Soup. This soup take 5 minutes to assemble and 30 minutes to simmer… it’s about as easy and simple as you can get.
Serves 4 to 6
2 14 ounce Cans Chickpeas
1 Quart Chicken Stock
2 Strips Bacon
1/4 Cup Parsley – Chopped
1 Teaspoon Whole Cumin Seeds
1 Large Onion – Chopped
1 Cup Frozen Shredded Hash-browns
Salt and Pepper to Taste
1 Large Sauce Pan
- Open and drain the peas, retaining the juice
- In the sauce pan on medium high, snip the bacon into julienne strips with the scissors into the pan
- Saute until brown and add the cumin seeds
- Fry the seeds just until they begin to pop and add the onions
- Saute the onions in the bacon fat until translucent, then add the peas
- Saute until most of the fat is absorbed (about 3 minutes)
- Add the pea stock, chicken stock, hash-browns and parsley
- Salt and pepper to taste
- Reduce the heat to low and simmer 30 minutes