If remember anything from my days as a philosophy student, I’d say this is a valid syllogism: “All students are vegan. All vegans have a couple of tins of chickpeas in their cupboard. Therefore, all students have a couple of tins of chickpeas in their cupboard.” Now, despite those two premises being not terribly empirical, I have a feeling that, in 2018, this is not too far from the truth. So today I offer a three-course meal based on two tins of chickpeas, two tins of coconut cream and a bunch of other inexpensive ingredients. Whether you’re a student, a vegan or neither, there’s lots to enjoy.
Chickpea and rainbow chard soup (pictured above)
If you can’t get hold of chard, use spinach or another leafy green instead. For non-vegetarians, grated parmesan would go very nicely here, as would some buttered bread to mop everything up.
Prep 20 min
Cook 65 min
360g drained tinned chickpeas (1½ tins) – reserve the remaining drained chickpeas and their liquid for the other recipes
100ml olive oil
Salt and black pepper
2 onions, peeled and finely chopped
1 carrot, peeled and roughly chopped into ½cm cubes
3 sticks celery, roughly chopped into ½cm cubes
1 small potato, peeled and cut into 2cm cubes
1 tbsp thyme leaves, roughly chopped
1 tsp tomato paste
¼ tsp smoked paprika
8 garlic cloves, peeled and crushed
900ml vegetable stock or water
600g rainbow (or swiss) chard, stems cut into 1cm chunks, leaves roughly shredded
1 red chilli, finely sliced on an angle
10g picked flat-leaf parsley, roughly chopped
2 lemons – 1 zested, to get 1 tsp, and juiced, to get 1 tbsp, the other cut into wedges, to serve
Heat the oven to 160C/325F/gas 3. Pat the chickpeas dry, then spread out 100g of them on an oven tray lined with baking paper. Add two teaspoons of oil, a good pinch of salt and a good grind of pepper, toss to coat, then roast for about an hour, until golden and crisp.
For more read The guardian