Hi there! Its Rachel here with another wintery missive from Suburban Vegan Meal Group! I made dinner for my lovely friends on Wednesday night, and since it was a cold evening, I thought it would be the perfect time to try out Isa Chandra Moskowitz' Chickpea Rice Soup with Cabbage.
The soup is an easy, filling dinner, perfect for a weeknight, especially if paired with salad and bread. The fresh dill elevated the taste of the more mundane ingredients - chickpeas, cabbage, carrots, brown rice. The rice made it a very hearty meal, and I used only a tablespoon of oil for enough food to feed 7!
We had an interesting experience with the dish as well, because two of us found it too salty, while the others thought it was perfect. I tend not to add a lot of salt to my food, so for me, the 1 tsp along with the broth made it saltier than I would like. It was interesting to see how different our perceptions were! And it highlights another benefit of Meal Group - if something ends up not being the perfect dinner for you, you're not left with a week of leftovers.
I loved the dish, and would absolutely make it again, but will probably use a low sodium broth and omit the salt, and let people salt the soup for themselves. I've included the recipe here, and am intrigued by some of the variations - I bet this would be delicious with mushrooms.
I'm really looking forward to seeing what Jen G. makes tonight!
An explanation for the saltiness! Isa explained that when you double a recipe, you don't double the salt.
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