Not to self: don’t leave it five days before writing up a post otherwise you won’t remember what you did. Which is a shame since this was really good. It was based on Dan’s recipe but I couldn’t find tinned chickpeas so used tinned cannelini beans instead. I usually use dried beans since I thought I preferred the texture but couldn’t really notice much of a difference. This is useful as tinned beans cook much quicker and don’t require any pre-cooking, making this perfect for a quick, mid-week meal.
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Note to Kerri and Stephen: dont leave it so long to post recipe, the soup gets boring after 5 days viewing the same bowl! BB
This must be one of my favourite combos… Looks fantastic! Although I see you have the same photographic issue as I currently have – steamy food! Can’t wait for the weather to warm up…
.-= Jeanne @ Cooksister!´s last blog ..Moroccan-spiced roasted vegetables =-.