By paphlovian on March 30, 2010
"This is a recipe I made years ago from a vegetarian cookbook. It not only tastes great with a slight sweetness from the beets, it also has a beautiful color. The recipe calls for dried chickpeas, but there's no reason you can't use canned ones, though remember you would need a lot more than 8 oz if they're already cooked--!"
Serving Size: 1 (67 g)
Servings Per Recipe: 8