This recipe was originally posted by Zenith, who is no longer active at Zaar. She was a wonderful chef, however, so when her recipes went up for adoption I grabbed as many as I could. This is one that had been in my cookbook for months and months, and I still haven't gotten around to trying it. She is greatly missed! Here's what she had to say about this recipe: "A quick and easy vegetarian meal, perfect when served over couscous."
Recipe From food.com
Provided by spatchcock
Yield 4 serving(s)
Number Of Ingredients 13
This is a thick, hearty, and delicious stew from Lean and Luscious and Meatless. Just add a salad and some bread and your meal is complete!
Recipe From food.com
Provided by Whisper
Yield 6 serving(s)
Number Of Ingredients 17
There are myriad ways to cook lablabi, the classic, cumin and garlic scented chickpea soup from Tunisia. This version, adapted from Joe Yonan's cookbook "Cool Beans" (Ten Speed Press, 2020), has crunchy, spice-sprinkled chickpeas garnishing the top, and a creamy, silky broth made from puréeing some of the chickpeas and stirring them back into the pot. It's earthy and satisfying, with a chile kick from harissa and a bright tanginess from a squeeze of lemon at the end.
Recipe From cooking.nytimes.com
Provided by Melissa Clark
Categories soups and stews, main course
Yield 6 to 8 servings
Number Of Ingredients 17
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