This one-pot dinner starts with a carton of carrot ginger bisque and builds into something more substantial with chickpeas for protein and a whisper of acid and fresh herbs to brighten it. The whole thing comes together while rice cooks alongside.

Serves 2. 25 minutes, 10 at the stove.

About 400 calories a serving, 7 g protein, 54 g carbohydrate, 17 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Start 1 cup of water in a pot for rice. Once it boils, add 1/2 cup rice and a pinch of salt, stir, cover, and reduce heat to low. While rice cooks, drain and rinse 1 can of chickpeas.
2. Heat 2 tablespoons of oil in a large pan over medium-high heat. Once shimmering, add the chickpeas and cook, stirring now and then, until they are golden and crispy at the edges, about 8 minutes.8 min
3. Pour the carrot ginger bisque into the pan with the chickpeas, add 1/4 cup water, and bring to a simmer over medium heat, stirring to combine. Taste and adjust salt and pepper.3 min
4. When the rice is tender and the water has been absorbed, fluff it with a fork. Divide rice between two bowls, ladle the bisque and chickpeas over it, scatter torn cilantro on top, and serve.

Note Swap the chickpeas for crispy tofu cubes if you prefer. The soup keeps three days covered in the fridge; reheat gently on the stove, adding water if it thickens. Serve with lime wedges and hot sauce alongside.