Taking stock of the refrigerator contents, I determine that we will have the creamy spinach enchilada leftovers for dinner, but I need something else to add to the plate. Previously, we’d had steamed broccoli to accompany the enchiladas. There was no broccoli in the fridge, plus I like to change things up on the second go-round of a meal.
A cauliflower was waiting its turn to grace our table in the veggie drawer. Mexican riced cauliflower would be the perfect side for this Mexican inspired meal. Plan made, recipe retrieved, ingredients gathered.
I knew something was not right the second I clamped the can opener onto my can. The clear liquid that oozed over the edge would not be found in a can of black beans. This was a can of garbanzo beans! The labels of the two cans were identical except for the name.
See what I mean? I know I should have looked more carefully, but this time I just reached and grabbed. Won’t happen again.
“I guess you will be having garbanzos added to your salad,” I inform my husband, and I explain why.
“Good!” he replies. “I like garbanzos.”
But the next day, I am flipping through pages of recipes, I discover a Roasted Cauliflower and Chickpea Soup recipe that I’ve not yet tried. I don’t remember printing this, but I have all the ingredients needed. Sorry, no more chickpeas on the salad. They are going into the soup.
When did chickpeas and cauliflower become a pair? Since the beginning of the year, we’ve had Chickpea and Cauliflower Curry, Chickpea Cauliflower Chowder, and now this soup. They’ve all been good, but I am a bit surprised at the combination appearing in recipe after recipe. I will have to see what other recipes are out there with these two ingredients.
Roasted Cauliflower and Chickpea Soup. The soup was supposed to be pureed, but someone in my house doesn’t like food pre-chewed, so no pureeing here.
elsie tries writing 
Very interesting….the soup looked good. I like that you can make things work so easily.
Food pre-chewed! Too funny!! Love that man of yours and his wit!
They all sound good. Will have to look them up! Hope you have healed well.
Chickpeas and eggplant are another good combination. (In fact – I’ve been known to put chickpeas in just about everything, including dessert once!)
No chickpeas in dessert, but I have made brownies with black beans.
That soup looks yummy! Yet again, I’m impressed with how flexible you are when your supplies don’t always meet your needs. đŸ˜‰
Elsie, I think you need to write a recipe book. These meals – even though they must be soft and all – look amazing!
Thank you Fran! I’m a fan of finding food on Pinterest, so I can’t take credit for any recipe. I’ve been trying to add a little more chewing to my diet.
Another appetite growing slice. Head isu! (Bon Appetit in Estonian)
You have such adventures in food, Elsie. I never know what I’m going to be craving after I read your blog these days!
This sounds like a wonderful combination! I love cauliflower and chickpeas but never thought about putting them in a soup together.
I am not much for pureed soup either. I like chunks. The soup does look delicious. It is good to have a bunch of recipes handy that you can draw from and try your new next favorite dish.
Hubby can do this – find an ingredient and make something out of it. This combination sounds enticing!
Looks like you’re good at making due with what you have in the kitchen!
Adventures in cooking!