This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal.
Ho-hum hummus gets a makeover when roasted beets are blended into the mix.
Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.
This is a gooey, cheesy sandwich, a marriage of garlic-spiked chickpeas and already braised greens—and with a little punch of something extra.
A quick and easy soup from chef Amanda Cohen that pops with flavors of tomato, rosemary and lemon. This soup was included her Cohen's The Key 3 segment on The Splendid Table.
Paella’s lesser-known cousin, fideos, boasts small toasted noodles simmered in a smoky tomato sauce. For a weeknight version, we swapped chorizo and shellfish for chickpeas, fennel, and kale.