- PREP TIME: 15 minutes
- ACTIVE TIME: 45 minutes
- TOTAL TIME: 1 Hour
- SERVINGS: 2 people
Are you ready to elevate your everyday meals? All you need is a can of Campbell’s® and a CAN-DO Attitude! In partnership with Campbell’s®, we asked four food influencers to showcase their Can-Do Attitudes in the kitchen. The result? Drool-worthy recipes that feature unique ways to use Campbell’s® Condensed Soup to transform simple ingredients into an irresistible meal.
These vegetarian bowls get their creaminess from Campbell's® Condensed Cream of Celery Soup and tangy Greek yogurt, and their bright flavor from ginger and fresh chives.
Ingredients
- 1 can Campbell's® Condensed Cream of Celery Soup
- 1 tablespoon ghee
- 1 onion, diced
- 2 teaspoons grated garlic
- 2 teaspoons grated ginger
- 2 teaspoons curry powder
- 1 cup water
- 1 can chickpeas, drained and rinsed
- 1 cup plain Greek yogurt
- 1 small bunch chives, chopped
- 2 tablespoons water
- 2 cups brown rice, cooked
- Salt and pepper to taste
Directions
- Heat ghee in a Dutch oven on medium heat.
- Add the diced onion, ginger, and garlic, then stir until the onions are translucent. Add in the curry powder and stir to incorporate.
- Add the Campbell's® Condensed Cream of Celery Soup and water, stirring to combine.
- Add the chickpeas and season to taste with salt and pepper. Turn the heat to medium low and simmer for 45 minutes.
- While the curry mixture simmers, combine the yogurt and chives in a blender and blend until smooth and green. Add 1-2 tablespoons of water if desired to achieve preferred consistency. Set aside.
- Assemble rice in a bowl, top the cooked rice with chickpeas, and drizzle with the blended chive yogurt. Serve immediately.
A MODERN TWIST WITH CHEF JON KUNG
While you can buy ghee, a type of clarified butter, it’s also easy to make your own. Just simmer butter in a saucepan over medium-low heat, spoon out the milk solids as they float to the surface, and then strain the remaining oil through a coffee filter or cheesecloth.