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Showing 1-6 of 6
on January 16, 2011
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 17, 2010
on February 08, 2009
By Chef #602503
on October 20, 2007
By Chef #452163
on March 27, 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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 18, 2006
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (310 g)
Servings Per Recipe: 6
The following items or measurements are not included: