As I write this post (and really, as I write most posts these days), my little man (who is almost ONE FULL YEAR OLD, have I mentioned?) is napping. I’m thankful for the naps (they don’t always happen around these parts – he went a full day last week without one, YIKES), but it’s tough to get into the nap time blogging groove.
There are always toys to pick up (lest I trip over a mountain of wooden blocks, or loud plastic things that make music, which happens more often than I’d like to admit), laundry to start or finish, dishes to wash or put away (or Cheerios to remove from random kitchen crannies), mail to sort, et cetera et ceteraaaa, and by the time I finally sit down here it’s a race against the internal clock of a sleeping baby to post something, anything, of value. Do you know that clock contraption? It’s a very clever built-in timer that always knows the precise moment, the very one, when you’ve just sat down with your thoughts, fingers hovering over the keyboard, to wake the (albeit small and adorable) beast. Oh well. Hashtag real talk, hashtag mom life, or something.
But I need! To tell you! About this soup! (!!!) It’s so, so very good. Simple to make, perfect to eat. Plenty spiced, a bit spicy, lusciously thick and full of sweet onion and eggplant flavor. And with a bit of coconut cream (or yogurt) on top, and a handful of herby greens, too, it’s a weeknight meal worth shouting about. From nap time or any time, really.
Spicy Curried Eggplant & Chickpea Soup wait! there’s more…