I’ve taken to biking more lately. I like the feeling of wind in my
hair helmet, back pain from poor biking posture, and the rock hard bike seat that is quite possibly the most uncomfortable item known to man. I kid… a little. My bike makes a lot of squeaky, hee-haw type noises that I’ve begun to consider normal although I fear that the chain will snap or brakes will fail me at some point. Hopefully this happens close to home.
But, I’m being serious when I tell you that I really am digging biking lately. We had a bit of a ‘3hr tour’ scenario the other day. It started as a ‘wanna go for a quick bike ride?’ and ‘yes, please’ idea, but 10 miles somehow turned into a 33 mile adventure.
Note: This blog does not endorse biking and picture taking at the same time. It’s dangerous. Wear a helmet. Also, take note of my high quality bike bell and left arm veins – both impressive.
33 miles is too long for my bum, but just right for my soul. We saw deer, bunnies, squirrels, chipmunks, insects, and glorious scenery. The weather was not too hot and not too cold, and we arrived home just before the sun went down. I have big dreams to go further and farther each and every time. Perhaps, I’ll bike to a city near you sometime real soon. You will be able to recognize me with the squeaky bike and amazing bell noises.
This recipe is the perfect post-ride meal, especially with the weather getting cooler lately. It’s a delicious mix of vegetables in a savory broth that has a hint of smokiness from the addition of smoked paprika. It’s the kind of recipe that has you drooling long before it’s finished and satisfied long after eating a bowl (or three). Make it. Now. Or after your next bike ride.
2/3C cooked quinoa (about 1/3C dry cooked to package directions)
2T olive oil
1 onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 yellow bell pepper, seeded and cut into 1/2″ pieces
1 red bell pepper, seeded and cut into 1/2″ pieces
3 cloves garlic, minced
1T smoked paprika
1 (15oz) can chickpeas, rinsed and drained
3C low-sodium veggie broth
2T red wine vinegar
1/4C chopped fresh parsley
In a large pot (or Dutch oven), heat oil. Add onion, carrot, and celery. Cook until onions are translucent and veggies are slightly tender, about 4 minutes. Season with salt and pepper.
Add in peppers and cook until softened, about 4-5 additional minutes.
Add garlic and cook until fragrant, about 1 minute.
Add in paprika and an additional pinch of salt.
Add broth and chickpeas.
Bring to a boil and reduce to a simmer.
Continue to simmer, stirring occasionally, for about 15-20 minutes, until vegetables are tender.
Taste and adjust seasonings.
Add in cooked quinoa and vinegar.
Taste again. If soup is too thick, add more broth (or water although this will dull the flavor a bit).
Remove from heat and stir in parsley.