Lemon Poppy Seed Scones

I am always up for a good scone. Some of my favorites include: strawberry, blueberry, raspberry, and cranberry orange. I also love these Lemon Poppy Seed Scones. Lemon is always a good idea! This scone recipe is really simple, so if you haven’t m…

I am always up for a good scone. Some of my favorites include: strawberry, blueberry, raspberry, and cranberry orange. I also love these Lemon Poppy Seed Scones. Lemon is always a good idea! This scone recipe is really simple, so if you haven’t made scones before, don’t be afraid. They come together in no time…

Easy Salmon Green Curry (1 Pot!)

Picture this: It’s the end of a long week, and you want nothing more than to curl up on the couch with a big bowl of takeout (a.k.a. us right now). But wait! Just a few simple steps and you can do it yourself with this Thai-inspired Salmon Green Curry …

Easy Salmon Green Curry (1 Pot!)

Picture this: It’s the end of a long week, and you want nothing more than to curl up on the couch with a big bowl of takeout (a.k.a. us right now). But wait! Just a few simple steps and you can do it yourself with this Thai-inspired Salmon Green Curry (fresh, sweet, spicy, and packed with nutrients)! Bonus…plenty of leftovers for the whole weekend!

Easy Salmon Green Curry (1 Pot!) from Minimalist Baker →

Simple Kale Salad

Kale salad. Those two words may not be that exciting to you, but please give this kale salad a chance. It is one of my very favorite recipes. I make it ALL of the time. It is my go to salad for an easy lunch, to serve with dinner, or to take to a potlu…

Kale salad. Those two words may not be that exciting to you, but please give this kale salad a chance. It is one of my very favorite recipes. I make it ALL of the time. It is my go to salad for an easy lunch, to serve with dinner, or to take to a potluck.…

The post Simple Kale Salad appeared first on Two Peas & Their Pod.

Chickpea Soup with Rice

This chickpea soup recipe with rice and lemon is bright and restorative! Cozy up to a bowl of this satisfyingly…

A Couple Cooks – Recipes worth repeating.

This chickpea soup recipe with rice and lemon is bright and restorative! Cozy up to a bowl of this satisfyingly healthy, easy soup.

Chickpea Soup

Here’s a cozy soup that’s made of healthy veggies that taste bright and restorative: this Chickpea Soup with Rice! It’s similar to a chicken rice soup, except it’s made with plant-powered chickpeas instead. Tender grains of rice make for a satisfying thick body to the turmeric and ginger-infused broth, with a punch of lemon zest to brighten each spoonful. It’s got the cozy nostalgia of canned soup, but it’s fresh and homemade! This healthy soup made a splash over here: the whole family loves it.

Ingredients for this chickpea soup recipe

Chickpea soup can be made in so many ways: try our Italian Chickpea Soup (pasta e ceci) or this pungent-spiced Moroccan Chickpea Stew. But with our love for this ingredient, of course we couldn’t stop there! This chickpea soup combines the comfort of a canned chicken rice soup with the freshness of a Greek lemon rice soup. Here are the ingredients you’ll need:

  • Yellow onion, carrots, and celery
  • Spinach (or other greens like kale or chard)
  • Fresh ginger root
  • Garlic
  • Chickpeas
  • Long grain white rice
  • Olive oil
  • Vegetable broth
  • Ground turmeric, garlic powder, salt and pepper
  • Lemon zest
Chickpea Soup

Secret seasoning blend for the broth

This chickpea rice soup has a secret blend of seasonings with a few unexpected elements. Because this soup is vegan, it’s difficult to bring in the savory flavor you expect of a soup broth. We lifted a few tricks from our Easy Vegetable Soup and used them here. Here are a few of the unexpected ingredients that bring big flavor:

  • Fresh ginger root: A hint of fresh ginger adds a pop of flavor here! Don’t go without it. (We can’t really explain it, but it works.)
  • Ground turmeric: Turmeric is a bright yellow spice that’s part of the ginger family, and has an earthy, almost mustard-like flavor. Turmeric has some potential restorative properties and adds a nice golden color and zingy flavor to the broth. (Watch out though, it stains!) Grab a jar and can use up the rest with these turmeric recipes.
  • Lemon zest: It’s optional, but it adds a beautiful brightness to the soup without making it sour. (It’s similar to a Greek lemon soup, but not quite as intense.)

Storage info: rice expands in soup!

A few important notes about storage of this chickpea soup with rice! The rice expands in the soup over time, which is expected. Here’s what to know:

  • Add a splash of water when reheating leftovers. This soup lasts for up to 3 days in the refrigerator, but you’ll notice the rice expands during storage. Add a splash of water and a pinch of salt when you reheat it to bring it back to a soup-like texture.
  • The soup also freezes up to 2 months. Again, you may need to add a little extra water or broth when you reheat it.
Chickpea Soup

What to serve with chickpea rice soup

Want to make it a meal? This chickpea soup with rice works as a simple dinner or an easy lunch recipe. Here are a few ideas of what to pair with it:

More healthy and vegan soup recipes

Vegetarian and vegan eating is easy when you make soup! Here are some of our favorite healthy soups and vegan soup recipes to try:

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Chickpea Soup

Chickpea Soup with Rice


  • Author: Sonja Overhiser
  • Prep Time: 13 minutes
  • Cook Time: 22 minutes
  • Total Time: 35 minutes
  • Yield: 6 to 8 servings
  • Diet: Vegan

Description

This chickpea soup recipe with rice and lemon is bright and restorative! Cozy up to a bowl of this satisfyingly healthy, easy soup.


Ingredients

  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and diced
  • 3 celery ribs, finely chopped
  • 1 tablespoon fresh ginger, peeled and minced (1-inch nub)
  • 3 cloves garlic, minced
  • 2 15-ounce cans chickpeas, drained
  • 3 tablespoons olive oil
  • 1 ½ teaspoons kosher salt, divided
  • 8 cups vegetable broth
  • ½ teaspoon garlic powder
  • 1 teaspoon ground turmeric
  • ¾ cup long grain white rice
  • 3 cups baby spinach (or chopped greens like kale or chard)
  • 1 tablespoon lemon zest (half lemon)

Instructions

  1. Prepare the vegetables: Dice the onion. Peel and chop the carrots. Chop the celery. Peel the ginger with a spoon, then mince the ginger. Mince the garlic. Drain the chickpeas.
  2. Prepare the soup: In a large pot, heat the olive oil over medium high heat. Add the onion, carrot and celery and sauté for 5 minutes. Add the garlic, ginger, chickpeas, and ½ teaspoon of the salt and sauté for 1 minute.
  3. Add the vegetable broth, garlic powder, turmeric, 1 teaspoon salt, rice and bring to a simmer. Simmer for about 15 minutes until the rice is tender.
  4. Stir in the spinach and lemon zest and cook until the spinach is wilted, about 1 minute. Taste and add a pinch more salt and fresh ground pepper to taste. Serve warm (garnish with grated Parmesan for a flavor punch, if you like). Stores 3 days refrigerated; the rice soaks up the broth over time, so add a splash or water and a pinch of salt when reheating leftovers.
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup

Keywords: Chickpea soup, chickpea soup recipe, rice soup

A Couple Cooks - Recipes worth repeating.

Instant Pot Curried Lentil Soup

Friends, today we have an easy, delicious, plant-based soup to share with you! Adapted from our fan-favorite Curried Potato & Lentil Soup, it keeps all the bold curry flavor but has a creamy twist and is made in the Instant Pot, making it even quic…

Instant Pot Curried Lentil Soup

Friends, today we have an easy, delicious, plant-based soup to share with you! Adapted from our fan-favorite Curried Potato & Lentil Soup, it keeps all the bold curry flavor but has a creamy twist and is made in the Instant Pot, making it even quicker and easier!

Rich in fiber, protein, iron (and more!), it’s a nourishing, plant-based meal to fuel you all winter and beyond!

Instant Pot Curried Lentil Soup from Minimalist Baker →

Too Many Lemons? 38 Recipes to Make Right Now

Bright, tangy lemons might evoke images of poolside cocktails or a kid’s neighborhood business venture, but citrus season comes with the end-of-year chill. Starting in December, lemons hang like ornaments from small, dark green trees, ready to brighten…

Bright, tangy lemons might evoke images of poolside cocktails or a kid’s neighborhood business venture, but citrus season comes with the end-of-year chill. Starting in December, lemons hang like ornaments from small, dark green trees, ready to brighten up holiday dishes and treats.

We hardly need to tell you how many ways you can use lemon juice, zest, or rinds. From baked fish to creamy pasta and fluffy meringue, little lemons pack a mighty, refreshing punch. Their sourness stars in sauces and creams, and supports hearty stews and salty dressings. Plus, they add much-needed acid to pastas and poultry. So, if you’re looking for some lemony inspiration, here are 19 recipes to get you started.

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Skillet Chickpeas with Whipped Ricotta

I shared my favorite Vegetarian Dinner Recipes and now I have one more! This Skillet Chickpeas with Whipped Ricotta recipe is a perfect 10! You should probably add it to your dinner menu right now! It takes less than 30 minutes to make; it’s the …

I shared my favorite Vegetarian Dinner Recipes and now I have one more! This Skillet Chickpeas with Whipped Ricotta recipe is a perfect 10! You should probably add it to your dinner menu right now! It takes less than 30 minutes to make; it’s the perfect weeknight meal. The recipe is made with mostly pantry…

The post Skillet Chickpeas with Whipped Ricotta appeared first on Two Peas & Their Pod.

1-Pot Vegan White Bean Soup

In cool weather, there’s basically only one thing we want: soup. And somehow, it always tastes extra delicious when it’s quick and easy to prepare! This vegan white bean soup comes together in 1 pot and is all the things you want in a soup: wholesome, …

1-Pot Vegan White Bean Soup

In cool weather, there’s basically only one thing we want: soup. And somehow, it always tastes extra delicious when it’s quick and easy to prepare! This vegan white bean soup comes together in 1 pot and is all the things you want in a soup: wholesome, a little creamy, a little brothy, full of nourishing veggies, and perfect for chilly days. 

It’s a filling plant-based and gluten-free entrée on its own but would also be lovely served with a sandwich or salad.

1-Pot Vegan White Bean Soup from Minimalist Baker →

Lemon Ricotta Pancakes

These lemon ricotta pancakes are light, fluffy and citrus-scented! They’re an easy breakfast that tastes luxurious. Need a show-stopping pancakes…

A Couple Cooks – Recipes worth repeating.

These lemon ricotta pancakes are light, fluffy and citrus-scented! They’re an easy breakfast that tastes luxurious.

Lemon Ricotta Pancakes

Need a show-stopping pancakes recipe? Look no further than these Lemon Ricotta Pancakes! They’re impossibly fluffy and light, with a pop citrus flavor on the finish. Even better: they’re packed with protein and made with half the flour of a normal pancake! They might sound fancy, but they’re so easy to whip up and perfect for impressing friends and family at a lazy breakfast or brunch. (Our 4 year old adores them!) Ready for all our secrets?

Ingredients in lemon ricotta pancakes

This lemon ricotta pancakes recipe follows a formula that’s similar to our Cottage Cheese Pancakes. The base is mainly this high-protein cheese and eggs, and you need only half the all-purpose flour that’s called for in a standard pancake. This not only loads the pancake with protein, but it makes it impossibly fluffy. You’ve got to try this trick! Here’s what you’ll need:

  • Eggs
  • Ricotta cheese
  • Maple syrup
  • Vanilla
  • All-purpose flour
  • Baking powder and salt
  • Lemon juice and lemon zest
Ricotta

Makes for high protein pancakes

These lemon ricotta pancakes are irresistibly tasty, elegant and protein-packed, which makes them a win-win-win in our book. The protein helps turn them into a filling breakfast where you’re not hungry an hour later (which happens to us with standard pancakes). Here’s the breakdown for this ricotta pancake:

  • 1 Lemon Ricotta Pancake has over 7 grams protein! Eat two and you get about 30% of your daily protein intake.
  • 1 Standard Pancake has approximately 4 grams protein. So the ricotta pancake is almost double the protein!
Lemon Ricotta Pancakes

Best toppings for lemon ricotta pancakes

Lemon ricotta pancakes are great with any toppings, but there’s a natural choice that fits more than any other: blueberries! Use either fresh blueberries or make a quick sauce (see below). Here are some of our other favorite toppings:

  • Pure maple syrup and powdered sugar: they taste incredible dressed simply
  • Blueberry sauce or compote: Try these recipes for quick stovetop Blueberry Sauce or Blueberry Compote
  • Fresh berries like raspberries, blackberries or blueberries
  • Crushed nuts like pecans, walnuts, pistachios, hazelnuts or slivered almonds
  • Nut butter like peanut, almond, pecan, or walnut butter
Lemon Ricotta Pancakes

More ricotta recipes

Ricotta is a high-protein soft Italian cheese that’s ultra versatile! There are so many ways to use it in recipes both savory and sweet. Once you’ve used it in these pancakes, try these ricotta recipes for using up the leftovers:

This lemon ricotta pancakes recipe is…

Vegetarian and gluten-free.

Print
Lemon Ricotta Pancakes

Lemon Ricotta Pancakes


  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 8 to 9 medium pancakes
  • Diet: Vegetarian

Description

These lemon ricotta pancakes are light, fluffy and citrus-scented! They’re an easy breakfast that tastes luxurious.


Ingredients

  • 4 eggs
  • 1 ½ cups ricotta cheese
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¾ cup all-purpose flour
  • ½ tablespoon baking powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon fresh squeezed lemon juice
  • 1 tablespoon grated lemon zest

Instructions

  1. In a medium bowl, whisk the eggs, ricotta, maple syrup and vanilla (if you see very large clumps of cottage cheese, try to break them up or smash them with a fork).
  2. In another bowl, whisk the flour, baking powder and salt. Add it to the bowl with the wet ingredients, then add the lemon juice and lemon zest and mix until a smooth batter forms.
  3. Heat a non-stick skillet or griddle over medium heat, then add a bit of butter to coat. Scoop out ¼ cup portions of batter and cook the pancakes until golden brown on one side, adjusting the heat so it doesn’t brown too fast. Flip and cook until cooked through and no longer gooey at the edges (the batter will ooze out a bit at the sides; just keep cooking until it is fully cooked, adjusting the heat as necessary so it doesn’t brown too fast). Place the pancakes in a stack under an overturned bowl, and cook the second batch of pancakes.
  4. Serve immediately, topped with pure maple syrup.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Lemon ricotta pancakes

A Couple Cooks - Recipes worth repeating.

14 Ways to Use Lemon Curd—Including Your New Favorite Chicken

Lemon curd dates back to at least the early 19th century in England, but it’s changed a whole lot since then. It started not as the velvety, creamy confection we know and adore today. Rather, it was cream curdled (get it?) with the addition of lemon ju…

Lemon curd dates back to at least the early 19th century in England, but it’s changed a whole lot since then. It started not as the velvety, creamy confection we know and adore today. Rather, it was cream curdled (get it?) with the addition of lemon juice, then separated from the whey through cheesecloth.

Nowadays fruit curds resemble jams much more than cheeses. Curds differ from custards (like pastry cream) in that they hinge on fruit juice versus dairy, which makes them more tart and zingy affairs, though they are just as smooth and silky.

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