Foul in love with these 3 recipes to survive the rest of winter

It’s bean a long one

Soup season started three months ago, but it’s still going strong in my house. But there’s more to spooning than just soup. By the time mid-winter rolls around, you want to shake things up while still finding comfort in a warm bowl of deliciousness and using seasonal ingredients.

Mid-winter also means back to the grind for many as the holidays become a distant memory. So why not make every evening a holiday with one of these easy, good for you, and good for the soul recipes? Foul & bean edition.

Chickpea “Stew-ish”

As a kid, “chickpeas” always made me think of baby chickens, so this one makes both the “bird” and the “bean” cut. Though it’s not really a stew. Who cares – it’s so tasty, so healthy, and so easy.

Ingredients – About 4 servings

  • About a tablespoon of olive oil
  • 1 can of chickpeas, drained
  • 1 can of diced tomatoes
  • A bunch of kale, including the stems! Chopped
  • About 1/4 of a yellow onion, diced
  • About 5 cloves of garlic, diced
  • Teaspoon of cumin
  • Teaspoon of tumeric
  • Sprinkle of chili flakes to taste
  • Salt and pepper to taste
  • Splash of soy sauce


  • Heat olive oil on medium heat
  • Sauté onions until fragrant and starting to turn translucent
  • Add tomatoes and garlic, cook for another 30 seconds or so
  • Add chickpeas, cumin, tumeric, soy sauce, salt, and pepper
  • Let simmer for about 10-15 minutes, and adjust spices to your liking
  • Serve hot with big dollop of your favourite hummus and a slice of soft pita or sourdough bread!

Ground Turkey, Fridge Clean-Out Chili

A simple chili brimming with veggies and protein that you can eat with your favourite Netflix series or around a campfire. It’s fiber-packed, baby, so get ready.

Ingredients – About 4 servings

  • 1 tablespoon of olive oil
  • About 1/2 an onion, chopped
  • About 6 cloves of garlic
  • Can of diced tomatoes
  • 2 cups of chicken broth
  • Can of black beans
  • Can of kidney beans, white or red
  • About a cup of corn
  • About 6007-700 grams ground turkey
  • 2 teaspoons of cumin
  • 1 1/2 tablespoons of chili powder
  • 1 teaspoon of oregano
  • Pinch of cayenne if ya want
  • About 1 cup each of chopped carrots, celery, and bell pepper. Of course, you can sub these with almost any veg you have hanging around in your fridge. In the photo above, I actually added cubed yam (which just has to cook longer) and greens of some sort.
  • Some cilantro and lime juice


  • Heat oilve oil in a large pot over medium-high heat
  • Add turkey, onions, and garlic. Cook and stir until the turkey isn’t pink and the onions start to soften. Break up any big turkey chunks.
  • Add yo veg, add yo spices and cook for another minute or so
  • Then add your broth and tomatoes, mix it, bring it to boil, and let it simmer on low for about 20 minutes
  • Stir in those beans and simmer for a little bit
  • Dress her up with cilantro and lime and enjoy.

Kaila Family Butter Chicken

Butter chicken is a classic – a favourite among everyone. Luckily, my good friend Maleena Kaila (hey, girl) leaked her family recipe to me. And guess what – it’s so do-able. And soooo.…. Sorry I forget what I was saying, I got so caught up in this butter chicken I’m eating…

Ingredients (About 4 servings)

  • 1 tablespoon butter
  • 1.5 teaspoon cumin seeds, roasted in a pan until fragrant
  • 2 teaspoons turmeric
  • 3/4 tablespoon salt
  • 1-2 teaspoons black pepper
  • 1 teaspoon cayenne
  • 500 ml whipping cream
  • 1 teaspoon of brown sugar or 1 tablespoon of ketchup (for colour and sweetness)
  • About 2 chicken breasts, cubed
  • About 5 cloves of garlic, minced
  • About 1/2 inch of ginger root, minced
  • Can of diced tomatoes
  • 2 habanero peppers


  • Put cumin seeds in a dry pan on medium heat and cook until fragrant (only take a minute or two). Remove and put aside.
  • Heat butter in a large pot or plan over medium-high heat
  • Add onions and sauté until fragrant, then add garlic, ginger, habaneros, and tomatoes and cook until warm and mixed
  • Put this mixture in a food processor or blender with the roasted cumin seeds and blend until you have a paste-like consistency
  • Put this mixture back in the still-warm pan and add turmeric, cayenne, salt, and pepper
  • Add whipping cream and sugar or ketchup
  • Add chicken, bring to boil then reduce to medium-low and cook until the chicken is white all the way through (about 20 minutes)
  • Serve with steamed rice or nan or BOTH

Chicken Lip Licken Slow Cooker Soup

What’s better than finishing your day and finding piping hot soup smell wafting through your home? I don’t know – that’s why I asked. This simple chicken and rice soup will help you achieve those #housesmellgoals.

Ingredients (About 6 servings)

  • 1 tablespoon olive oil
  • About 6 large bone-in chicken thighs
  • About 1 1/2 cup each of diced celery, carrots, and onion
  • About 5 cloves of garlic
  • About a cup of zucchini, chopped into half moons
  • 1 can of diced tomatoes
  • About 1 liter of chicken broth
  • 1/2 cup of uncooked rice
  • 1 teaspoon each of thyme, sage, oregano, marjoram, and/or rosemary
  • About 1/2 teaspoon each of salt and pepper


  • Heat olive oil in a large pan over medium-high heat
  • Add your onion, carrots, and onions and cook until they start to soften
  • Put those veggies and all your other ingredients in a slow cooker and mix, mix, mix!
  • Cover and cook on low for about 8 hours or high for 5
  • Once it’s done you’ll probably want to remove the chicken bones. Then add some more salt and pepper if needed and slurp and dunk bread – slurp and dunk, slurp and dunk