By AmandaInOz on November 27, 2007
Photo by Marmie's
Photo by Marmie's
"This is a Bill Granger recipe from bill's food."
Serving Size: 1 (199 g)
Servings Per Recipe: 4
"I was craving chick peas and brown rice last night. So I made this for my vegetarian daughter and I. It smelled wonderful cooking and was pretty to look at, we both loved it! I served it with brown and wild rice and it was amazing! My husband the meat eater likes it too!! thank you for posting this recipe I will make it again!!!"
"This was very hearty. I loved the combination of colors and flavors. I subbed a can of mild green chiles for the two fresh that were called for as well as mustard powder for the turmeric. I also halved the amount of cumin. I served it over brown rice to round out the meal. Next time I'll think I'll take Sarah_Jayne's advice and add a cup of chicken broth. Thank you for posting! Reviewed for ZWT4."
"Fabulous stew and so colourful. A group of exchange students inhaled it. I didn't have enough chickpeas, so very successfully subbed half with cannellini beans. Thanks, Amanda, for yet another dish that speaks to my tastebuds. Yummo!"
"This was a really fast and flavor packed healthy meal. The only changes I made were to use only one of the chilies (spice wimp) and I added a cup of chicken stock because I had it left over from another recipe. It ended up making it more like a stoup (thicker than a soup, thinner then a stew) and it was nice that way. My boyfriend liked it enough to ask me to make it again which is high praise from him. Made for PAC Spring 2008."
"WONDERFUL! I made this as directed with a 4oz can of mild green chilies and all else the same. If you like cumin and lemon you'll love this! It's also pretty with yellow, purple, red and green. Made for the Beverage tag game."