Well, it looks like all that resting and recuperation after the surgery has not had the niftiest effect on my weight, I'm a tick over my "happy" range, so I'm going to start doing something about that as of today. I must say that I feel strong and back to normal, although the ear still looks a big larger than the other, but it will be a couple of months yet for that to change.Here's a tasty recipe for Chickpea and Cauliflower Soup:
1 tbsp olive oil
1 cup onion, chopped
4 cloves garlic, minced
3/4 tsp paprika
1/4 tsp ground ginger
1/2 tsp cumin
1/2 tsp ground coriander
1 1/2 cups cooked chickpeas
1 1/2 cups tomatoes, diced
4 cups cauliflower, cut into .5 in pieces
4 cups vegetable broth
In a large pot, saute the onion in the olive oil until it starts to get tender, about 5 minutes. Add the garlic, paprika, ginger, cumin and coriander and saute for an additional 2-3 minutes, stirring often. Add the vegetable broth, tomatoes, cauliflower and chickpeas. Heat to a bubble, then reduce the heat and let simmer for about 20 minutes or until the cauliflower is somewhat tender, but still retains a bit of crunch.
