We are supposed to be preparing salmon tonight but we do not take the salmon out of the freezer in time for it to thaw. So we change gears and make Thursday’s dinner plan tonight.

Chickpea stew is one of those empty the refrigerator kind of dinners. I cut up onions, carrots, celery, broccoli, zucchini, and add canned tomatoes with chiles. The broth is chicken but you can use vegetable stock to keep it vegan. Along with the chickpeas a half cup of ditalini gives the stew/soup extra body.

To see the recipe that is the basis for my chickpea stew see https://cooking.nytimes.com/recipes/1015767-chickpea-stew-with-orzo-and-mustard-greens