— Noted.

Recipe: Moroccan Chickpeas with Chard.

After eating baked chickpeas in Greece, I’ve been kind of obsessed with them. This recipe is an excellent winter weekend soup to make in a big pot. I didn’t have preserved lemon on hand, but sub’d the juice of one lemon. I also forgot to grab a jalapeño and added a tad more cayenne. I also watched the video after making the recipe, and Melissa’s is definitely more stewy. Perhaps why I also didn’t bother with rice, and ate it straight. Delicious.

1 comment
  1. Steve says: April 1, 20179:40 am

    Chickpeas are a great source of protein. I always eat them twice a week. Good recipe!


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