Spring term at Augie is pretty crazy with extracurricular activities, homework, and, in my case, studying for the DAT and applying to dental school! I have been using up pretty much every minute of my day during the week so I don’t have much time to cook dinner. I’ve been meal prepping a salad or something easy to bring with me for lunch (which I highly recommend!) and also making a large amount of something to quickly reheat for dinners! This week I made a chickpea soup/stew that was extra warm and delicious on these terrible cold nights! Not only was it super quick and easy to make, it lasted me the entire week. Use this recipe and add your own twists to make a super tasty soup for your busy weekly dinner!
Recipe:
2 cans chickpeas
1 can diced tomatoes
1 chopped onion
3 cups veggie stock
1 clove of garlic chopped
2 peppers chopped
1 cup spinach
Celery
1 tsp salt
1 tsp chili powder
1 tsp paprika
1 tsp lemon pepper
1 tsp cumin
Instructions:
Heat up onions and spices with garlic with a little bit of oil for 5 minutes in large pot, then add the tomatoes, peas, and other veggies with the broth and stir!! Let it sit on the stove in a big pot for like 35 minutes or until I thought it was done while stirring often (hehe). I added some avocado and seasonings on top- this made a big batch that lasted 4-5 dinners for me!