. Made a double batch for freezing but ended up only freezing one 2 cup package. So flavorful, you have to force yourself to quit nibbling. The broth was so amazing; finely minced the cooked lemon rind, added the juice of a lemon, big bag of baby spinach and six boneless skinless chicken thighs cut into bite sized pieces. The soup was so good. So today am making another double batch for the freezer.Bland chickpeas, with the slightest hint of lemon and olive oil, in a sad, watery broth.
The bouillon cubes are salty so I waited until those dissolved to determine if more salt was needed. To the broth I added some quinoa, frozen mixed vegetables*, and added back a good amount of chickpeas. My improvised soup using the left over bean liquid came out pretty darn good. I froze half and will have soup for lunch or dinner the rest of the week.
Hey BA - I invented something similar a few years back. You get chickpeas for salad AND you get soup!
Love the recipe I choose to add a touch of Zatar and sumac to mine. I highly recommend it if you have them in your spice cabinet
A less acidic chickpea ful. Nice.
It does look yummy 😋
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