We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig quot;gastro-pubquot; in Greenwich, Manhattan soon became one of our favorites.
Warm up with a piping hot bowl of Southwestern comfort, with chicken, veggies and black beans in a creamy broth, topped with the perfect amount of crunch.
Crushed red pepper adds some unexpected heat to this mouthwatering soup that slow cooks for hours, ensuring wonderful flavors, enticing aromas and minimal work for the cook.
So Vegetarian is almost an unheard of word in the Philippines, but while in college I still wanted the Filipino tastes while trying to be vegetarian. Since all of the recipes I know had meat (even the veggies are cooked in pork) I had to come up with some of my own. This is one of those. Tofu sinigang apparently isn't unheard of in the Philippines but this recipe came out of trial and error. The soup is pretty sour cooked to quot;full strengthquot; but can make a pretty nice fast meal with rice.
I wanted a quick fix meal and opted for canned cannellini beans. Sometimes you just don't want to presoak beans or simmer them for an hour. And instead of using the traditional pancetta or ham, I replaced it with healthier ground turkey. It's a super simple recipe that can be made in thirty minutes or less.
