Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: A one-dish pantry meal to usher you into fall.
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This hearty stew combines the convenience of a one-dish dinner and the ease of a pantry meal. More often than not, you'll find that a stocked pantry is the answer to a satisfying and healthful dinner when the refrigerator is bare.
The bulk of this dinner comes down to canned chickpeas, canned pumpkin purée, a handful of quick-cooking pasta, and a quart of chicken broth tossed together in a pot; the rest, of course, involves simply simmering and seasoning with a few fresh ingredients. This stew is infinitely adaptable and can grow and vary according to your pantry. Swap chickpeas for another preferred bean, or pumpkin for canned squash. The dish will keep its autumnal comfort regardless of the modifications, and it will stay true to its promise for a quick meal as the weather turns cold.
2 tablespoons olive oil, plus more for drizzling 1 medium carrot, chopped 1/2 medium yellow onion, chopped 1 small bunch sage leaves (6 to 8 leaves) One 15-ounce can chickpeas One 15-ounce can pure pumpkin purée 1 quart chicken broth, store-bought or homemade 1 1/2 cups ditalini, tubetti, or other small pasta like orzo
Before her diagnosis, Caroline wrote a book on cakes called Cake Magic!. She started developing a birthday cake using her gluten-free mix found in that book. Check out other recipes she’s developing for her new life—and the stories behind them—on her blog, The Wright Recipes. Her next book, Soup Club, is a collection of recipes she made for her underground soup club of vegan and grain-free soups she delivers every week to friends throughout Seattle's rainy winter.