Chaotic Curried Chickpea Potato Spinach Soup with Pork Chops


Ingredients

  • oil (olive, veggie, or even butter would work)
  • boneless pork chops, defrosted
  • spices:  onion powder, turmeric, pepper, oregano, curry, bouillon
  • a chopped onion
  • a chopped garlic clove
  • some potatoes
  • some baby carrots
  • a big can of chick peas (aka garbanzo beans)
  • a can of black beans
  • a can of cream of mushroom soup
  • a handful of spinach
  • other stuff you might have in your fridge

Equipment

  • Cast iron skillet (although you should be able to use any old skillet)
  • Stock pot
  • A good knife for cutting
  • Kitchen scissors
  • Can opener
  • Cutting board
  • Fork or spatula
  • Ladle
  • Blender

Directions

Chop onions, spinach, and garlic.  Think belatedly about ways to not cry when chopping onions.  Cry.

Cook a decent amount of olive oil in a large cast iron skillet, on a medium highish heat.  When oil is heated up, add pork chops.

Sprinkle pork chops with onion powder, turmeric, oregano, and pepper on both sides, and keep flipping them to avoid sticking or burning.

Meanwhile, heat up some more oil in a stock pot.  Once heated, add onions and garlic.

Let a a little piece of pork chop cool off, and throw it over towards the puppy.

Chop up the potatoes into whatever size you like, and throw them in with the garlic and onions.  Fry up for a bit.

Don’t forget the pork chops are still cooking.  If they aren’t done yet (nice and browned), switch the heat to low while you concentrate on the stock pot.  Also, remember to stir the potato mix occasionally.

Chop up some baby carrots and add them to the mix.  Ignore the puppy’s intent stare.

When the pork chops are done, remove them from heat and let them cool enough for you to chop them up or shred them into little pieces.  Scissors work well for this!  Set them aside for now.

When the potatoes are a little bit browned, add some water to the pot – about enough to cover the potatoes and then some.

Add some bouillon of some kind in there (I like Better Than Bouillon) and let it heat up, stirring occasionally.

Add in the chick peas and black beans – don’t drain the water first – use it in the soup!  There’s got to be some flavor in there.  Put about half of the pork chop bits and half of the spinach in there.  Save the rest for later.

Get the blender ready.  Meanwhile, keep stirring the pot occasionally until the potatoes are tender.  This might be a good time for a smoke break.

Add a handful of curry powder and throw in the pork chop pieces (wait!  give one more taste of pork chop to the puppy!).

Let the soup cook on high for a while until the potatoes are cooked through.  Test this by taking one out, letting it cool off, and taking a bite.

Once done, remove the majority of the chunky stuff from the soup and mix it up in the blender.   You might have to do this more than once.   Then, add the cream of mushroom soup and the remaining pork chops and spinach (set aside a tiny bit of spinach for topping later) and stir.  Last chance to give puppy one more bite.

Check the fridge for any last minute items that could be used up in here.   For example, I had a bit of leftover gravy from Sunday’s biscuit and gravy breakfast that I threw in there.  Makes for interesting tastes!

Let it sit on low heat until ready to serve.   Serve with pita bread to dip, and sprinkle some chopped spinach over the top of bowls.

Servings: Feeds a family of four, one dinner guest, and plenty for leftovers.

Inspired by:

Moroccan Chickpea Soup

Curried Potato, Spinach, and Garbanzo Bean Soup

Crossposted from The Chaotic Chef