We try to eat vegan or vegetarian once or twice a week. I figure it is good for us and good for the earth. Plus there are so many tasty dishes that do not require meat.
Chickpea stew is a favorite of mine since you can change it up in so many ways and it is quick and easy to make. Tonight’s dish started with a base of onions, carrots, and celery. To make it different I added some poblano pepper, fresh tomatoes, zucchini, and a chiffonade of collard greens at the end. I am sure you could make this with a different bean or change the pasta shape or use rice instead. The possibilities are endless.
This is another NY Times Cooking recipe and on the site it goes by the name of Chickpea Stew with Orzo and Mustard Greens.