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weeknight meals that hit the spot. 

These dishes are also great opportuni-

ties to flex your spice rack muscles. 

Build your spice arsenal as you build 

your repertoire, recipe by recipe. 

Take advantage of the bulk bins at 

your health food store or Indian 

market; this way the spices are not 

only cheaper, but you can buy smaller 

quantities. 

Many soups and stews come 

together in 30 minutes and the ones 

that take longer don’t require more 

work, just a bit more time. But don’t 

let longer cooking times deter you; it 

just means you’ve got more down time 

to plan the week’s menu. Experiment 

with spices, utilize every bean under 

the sun, leave no grain unturned and 

no veggie behind, to bring satisfying 

soups and stews of  every variety to 

your stovetop. 

The idea is pretty simple: load up 

on vegetables, beans, lentils, grains, 

and water instead of heavier foods 

and soups and stews are the perfect 

vehicle for this. If you’re just easing 

into a plant-based diet, or you just 

aren’t all that used to eating vegetables, 

then cooking soups and stews is a 

great place to start. Above all, have fun 

cooking!

Isa Chandra Moskowitz has authored several 

best-selling cookbooks including, Veganomicon 

and Appetite for Reduction among many others. 

(www.thePPK.com)  Full article used with 

permission, from theppk.com, June 8, 2007 titled 

Vegan Culinary Activism in 10 Yummy Steps. 

Chickpea Rice Soup with  

Swiss Chard 

 

Active cooking time: 15 minutes 

Total cooking time: 40 minutes 

Serves 8
2 teaspoons olive oil 
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 teaspoon dry thyme
1 teaspoon salt
Fresh black pepper
1/2 cup jasmine rice, rinsed
1/2 lb baby carrots
1 bunch Swiss chard, stems removed, 

chopped 
6 cups broth
1 24 oz can chickpeas, drained and rinsed 

(about 3 cups)
3 tablespoons fresh chopped dill, plus 

extra for garnish
Juice from 1 lemon
Preheat pot over medium heat. Sauté onion 

in olive oil with a pinch of salt for about 7 

minutes, until golden brown. Add garlic, 

thyme, salt and pepper, and sauté a minute 

more.

Add rice, carrots and chard—pour in 

the broth. Cover and bring to a boil. Once 

boiling, bring down to a simmer, add the 

chickpeas, and let cook for about 15 more 

minutes, until rice is cooked and carrot is 

tender.

Stir in the dill, lemon, and season with 

salt and pepper to taste. This definitely 

tastes better the longer you let it sit, but it 

can be enjoyed right away, too. Top with 

extra fresh dill.

 

Soul Satisfying  

Soups & Stews

Isa Chandra Moskowitz 

 

Cooking is a lot like learning to play an instrument. If you learn the chords  

you can eventually play your own songs.