One of the greatest lessons I’ve ever learned about cooking is to be adaptable. Being able to read a recipe and then adjust it to the ingredients you have on hand and to your taste preferences will help you enjoy cooking more and yield some amazingly delicious results in the kitchen (even if there are a few disasters now and again). Take this soup, for instance. When I set out to cook it, it was intended as a chickpea soup. While I’m normally quite good about gathering all my ingredients before starting to cook (another valuable lesson), I somehow didn’t realize until halfway through cooking this that I didn’t have enough chickpeas.
