This recipe was a recipe I came up with during a cooking class, but was completely tweaked by a friend of mine. The original recipe called for a cream of chickpea soup, but I thought it would be so much better to add a little green herb to the soup. The result was a very creamy soup that had this great herb flavor.
This recipe is a great one to make in the slow cooker if you have one of those fancy ones. The original recipe calls for a white sauce, but I found that I didn’t have enough liquid in the slow cooker, so I added a little more water. The result was a very smooth, creamy, and delicious soup I wouldn’t have thought possible.
Although I think that the recipe could use a little more liquid, I’d still say that this is a great way to use up that last cup of chickpeas that you have left over after cooking them.
The slow cooker is a great way to use up chickpeas that you have left over from cooking. It turns out that I had enough liquid, but I still have a little left over. So I took the time to make this soup, which calls for the same ingredients as the original recipe, but with a little more liquid. The result was a very smooth, creamy, and delicious soup.
The trick to making this soup is to cut the chickpeas into small pieces. This is probably the least intimidating part of the process, but it’s definitely worth the effort. Once you cut the chickpeas, you want to make sure that you don’t have any broken pieces in the pot. If you do, you can get all of the flavors of the soup out of them, but you also have to chop and stir them to get the best flavor out of them.
The trick is to make sure you don’t chop and stir them all at once. Once you chop and stir them, the soup will have a very smooth consistency, but you will need to stir it for a few minutes just to get the flavors out of the pieces. The soup becomes creamy when it is stirred and this is what makes it so delicious.
The recipe is simple. You need a good quality pot to cook the soup in, a blender, a large bowl, and two spoons. You will need to chop and stir the pieces very slowly. If you do not do this, the soup will be too thick and the flavors will be lost. It takes time so be patient, but if you are patient, you can make some serious soup.
I’ve been making this soup for years, but I never thought I would try to recreate it. My wife has been cooking this soup for years and she never thought she would make a new version. I think it is really a great soup, it is rich and full of taste notes. I love the recipe but I’d like to make some changes to it.
I thought the recipe was great. I just didn’t feel like making any changes to it, so I went through and added a few things to make it more interesting. I also took the title a little too seriously, so I put the soup in the title. It was fun to make the changes, but I think the original recipe is still my favorite.
I also added some things I would like to see in the future but for now I think its more of the same. I still love the soup, but I have to admit adding more ingredients to it doesn’t make it better and I think the original recipe is still my favorite.