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!
Cooking With Clay No. 9 Revisited
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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.