You might have heard of green rice? Well, when you swap out the rice for quinoa you get this green quinoa that is bright and verdant with fresh, citrusy Mexican flavors.
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The origins of this soup date back two years when I made it for friends over for lunch one Autumn Sunday. I'm not a pumpkin fan, but for reasons I cannot explain now, I was uncharacteristically inspired to make a pumpkin-centric soup. I knew - for my sake - that this soup would need bold flavors to offset the pumpkin. So I used a Mexican flavor profile, confident that smokey chili powder and chipotles in adobo and perky lime would lift the pumpkin out of its one-dimensional life.
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The farmer I purchase corn from at our farmer's market says the corn should keep growing until December, if there's no rain. I'm taking full advantage, and I've recently been transforming that corn into this ginger-y, peanut-y corn dish.
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There's a lot of anxiety, uncertainty and fear world-wide right now. With a hyper-active nervous system and the stress response triggered, we need nourishing food more than ever before. This is essentially a sheet-pan supper; a tray bake with eggplant, chickpeas and a Moroccan-inspired spice trio of cinnamon, ginger and cumin.
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