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Reviewed Moroccan Spiced Chickpea Soup
Oct 16, 2013 on FoodNetwork.com
“Wish I'd doubled this recipe!
Heeding others' comments, I reduced the cinnamon and upped the cumin, cayenne and paprika. I also added the juice of one lemon at the end. Served it with a crusty bread for dinner...and just enjoyed a bowl of leftover soup for lunch. It was great to start, and even better the day after. A keeper!”