Servings: three to four.
This dish has the essence of a long-cooked soup or stew, but takes only a fraction of the time to make. Onion, garlic, ginger, cumin, cilantro, and a pinch of cayenne punch up the flavor.
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Serve with toasted pita, or even better, crisped pappadams.
I doubled the cumin and the cayenne to give it a little more zip. I also used kale instead of spinach and it was outstanding. Will definitely be making this one again.
Made the recipe basically as described, probably a little less salt than stated in the recipe and used 1 cup chicken stock + 1/2 cup water vs the 1 1/2 cup water called for. My wife and I both liked it very much and will make it again as is was savory and delicious yet quick to make with widely available ingredients.
I made this by the recipe and it was yummy!! I thought it might not fill me up but it did and I had some left for lunch the next day. I did use dried garbanzo beans that were soaked and sprouted prior to cooking them to promote digestion and decrease gastric problems.
Easy simple and tasty, but would be even better without added salt. I only used a half of suggested amount and still found it too much
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