So I’ve been home about a week and a half now and I’m bored.
Not in the sense of “I-have-nothing-to-do” definition of the phrase. No. It’s more like “I-have-lots-to-do-and-don’t-feel-like-doing-any-of-it”.
I started socks and cast on for an afghan for the living room couch, which needed a big jump start since I screwed up the first couple of rows. I still have socks that need mates, fingerless mitts that need thumbs and my little crafting area in the living room is quickly descending into crafty chaos. I have knitting stuff in with my crocheting stuff and crocheting things in with the knitting things and the next thing you know cats and dogs will be living together and all hell will break loose.
Anyway, part of the problem is going through the whole recovery process again. I figured that going down this road wouldn’t be such a big deal the second time around and while it really isn’t, it’s still yet another chunk of time where I’d love to Get Things Accomplished. And every time I start down that path, the brain steps in and says, “Yeah, not so fast. I’m healing up here. Let’s go and take a nap.”
Which is all very well and good, but I’ve become absolutely used to knocking things off of my to-do list left and right. I haven’t picked up my DayRunner in a couple of weeks and I can’t remember when my spring semester starts. One of the happier consequences about getting back to “real life” in the spring was being able to organize my life around working again. I hadn’t realized it at the time, but structure is good and it was something I craved.
And because of that, it was nice being able to sort of slip back into doing something food-related yesterday afternoon. As usual, we did our weekly food shop and since it was cool, it was really sweet to be able to put something together that wasn’t very hard to do. This recipe comes from “The New England Cookbook” and even though it looks like it takes a long time to cook, you can pull this together and be eating in about an hour, if not less. I thought there was some leftover oatmeal molasses bread in the freezer, but it turns out it’s all gone. That’s okay. Multigrain crackers and goat cheese worked just fine, too.
Incidentally, this is the kind of “pantry dish” that you always hear about. You can absolutely substitute white or cannellini beans for the chickpeas and spinach is fine in place of the chard. Any type of a small pasta will work and a bit of tomato paste instead of the canned chopped ones.
Chickpea and Pasta Soup
- 4 Tbsp. extra-virgin olive oil
- 1 rib of celery and celery leaves, chopped
- 4 large garlic cloves, chopped
- 7 cups of vegetable broth (chicken would be fine too, if you must)
- 2 14.5 oz. cans of chickpeas, rinsed and drained
- 1 14.5 oz. can of diced tomatoes
- 4 oz. of small pasta, like ditalini or elbows or small shells
- 2 Tbsp. chopped fresh sage
- ¼ tsp red pepper flakes (I use 1/8 tsp., so do what you like)
- About 3 or 4 large Swiss chard leaves, trimmed and chopped small-ish
- Salt and freshly ground pepper
- Pecorino Romano cheese
- Heat a large soup pot and warm up the olive oil in it.
- Add the celery and garlic and let it cook for about 2 minutes. Do not let the garlic burn!
- Add the broth, chickpeas and the tomatoes. Give it a bit of salt and pepper since it’ll need a bit of it. Bring it to a boil, reduce the heat and let it cook, partially uncovered, for about 10 minutes or so.
- Now add the pasta, sage and red pepper flakes. Let it cook for about 5 minutes and then add the chard. Give it a good stir, put the lid on and let it cook for another 5 minutes. That should do it.
- Check for salt and pepper and enjoy!