Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen
You know the soup and salad deal? Well, this is our take on combining the two into one dish.
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
A can of refried beans disappears into the broth of this simple soup, adding body and luscious texture, while chipotle chiles in adobo add smoky heat.
A blended soup for kids who don’t want to “see” their vegetables—or anyone else looking for a steamy bowl of chicken soup comfort.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
This riff on the Italian classic comfort food gets its verdant color from kale two ways: blended into the base, and wilted among the pasts and white beans.
In this one-pan dinner, flaky cod is finished in a chorizo-spiked sauce, alongside wilty greens and chickpeas—some tender, some crispy.
A bowl of comfort with ricotta “meatballs,” tiny pasta, and lots of greens.
A can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili, letting the flavors of the spices, aromatics, and ground beef shine.