Cooking With Clay No. 9 Revisited I ended up making a wonderful soup from Gary and Lucy Malouf’s Turquoise. Swiss chard soup with chickpeas and barley. The lemon squeeze and Greek yoghurt dollop at the end are not optional; they’re essential! Published by Steve Sando I dig beans. View all posts by Steve Sando
where would one find this recipe? my mouth is watering and i am ready to make it. thanks in advance. Reply
Right up my alley! I’ll definitely be making up something very like this when I get some delicious chickpeas. Reply
where would one find this recipe? my mouth is watering and i am ready to make it. thanks in advance.
Right up my alley! I’ll definitely be making up something very like this when I get some delicious chickpeas.