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The main flavors go well enough together but we really didn't care for the texture. We had a real disconnect with the "onions and chickpeas in water" type of texture, either pureed or whole. Also, is the 3 tablespoons of balsamic vinegar an error? 3 teaspoons would have been plenty it seems. The vinegar taste overtook all other flavors (besides the onions a bit), and it was way way too much for all of us. The consensus here is that I probably won't make this again, but the leftovers will get eaten with some crusty bread. It was super simple and budget friendly though. Thanks for sharing.

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Gaia22 January 16, 2011

Easy, delicious. I blend all the soup and it has a lovely texture.

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sugaree February 17, 2010

Wonderful soup MY family loved it!

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quilterstouch October 20, 2007

This soup was good, but was a little too bitter after the vinegar was added, even though I love balsamic vinegar. Next time I will add only half the amount and I bet it turns out perfect!

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mlchavez77 March 27, 2007

This makes a different and delicious soup. I made the soup from dried chickpeas on the stove top. It did take longer to cook after the chickpeas were tender, perhaps because I kept the heat fairly low. Other than using chicken stock (because that's what I had), I followed the recipe for ingredients and amounts. Thank you very much for sharing this recipe with us.

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mianbao March 18, 2006
Tuscan Chickpea Soup