“YAY SPORTS!” said Ensley never.
Unless the sport we’re talking about is endurance reading, or seeing how long I can stay in my pajamas on the weekends. Those I’m into. The Superbowl? Not as much.
If y’all remember this post about my struggle during football season, I’ll give you an update: nothing’s changed. Unless the Gators are playing, I’d pretty much rather be doing anything else than sitting in front of a television and watching a bunch of dudes run around with a ball. With that being said, I also love my husband and seeing my friends, and said husband and friends enjoy the sports. All the sports. Lots of sports.
Luckily, I can get down with Superbowl food. A smorgasbord of dips, fried stuff, and simple carbohydrates is right up my alley. (Reason number one million US Weekly will never ask me to be on the cover of their bikini body issue.) The bummer about a lot of these gatherings is there’s usually little for vegans other than hummus and (hopefully) guacamole. I swear, if I never see hummus again it’ll be too soon. Too.freaking.soon.
Anyways, I know if I want something substantial it’s my job to bring it. This Spanish Chickpea Soup fits the bill: it’s warm, hearty, and easily toted around in a crockpot. It’s 100% vegan, but I swear it reminded me of bacon cheddar soups of yesteryear. (Must be the smoked paprika.) Patrick adapted if from the Forks Over Knives cookbook after work one evening, and he agreed about the bacon cheddar thing.
When I’m heading to a potluck/party and need to bring my own food, I generally go with 1) a main dish like this soup 2) an app 3) a dessert. Being able to eat something at each part of the get-together prevents me from feeling deprived, and is a fun way to try out new recipes. The bonus? Getting to share some vegan goodies with friends and other partygoers.
Spanish Chickpea Soup
- 1 Tbsp coconut oil
- 1 medium yellow onion peeled and diced
- 1 green bell pepper seeded and diced
- 2 cloves garlic peeled and minced
- 1 tsp cumin
- 1 1/2 tsp smoked paprika
- 1 large tomato diced small
- 3 medium Yukon Gold potatoes cut into 1/2 inch dice
- 5 cups vegetable stock or 5 cups water + 3 veggie bouillon cubes
- 1 15 oz can chickpeas drained and rinsed
- 1 medium bunch spinach (about 6-8 cups) chopped
- Salt and pepper to taste
Heat coconut oil in a large pot or Dutch oven.
Saute onion and bell pepper in coconut oil over medium heat about 10 minutes.
Add garlic, cumin, paprika, bay leaf, and tomato and cook for 3 minutes.
Add the potatoes, veggie stock, and chickpeas and bring to a boil over high heat.
Reduce the heat to medium, cover, and cook 20 minutes or until potatoes are tender.
Add the spinach, cover, and cook until spinach wilts (about 5 minutes).
Add salt and pepper to taste.
Serve with a loaf of dinner bread and plenty of Earth Balance!
Adapted from a similar recipe in Forks Over Knives.
Prepare yourself-this might just be the most popular item in the lineup. Make more than you think you’ll need. Kendra will be posting her amazing vegan Spinach and Artichoke dip Sunday morning, so stay tuned!