are definitely a keeper. The soup was fine but my mix ended a little
to heavy on the carrot side. Ended up swirling in a bit of balsamic
at the table and enjoyed. Served the chickpeas on a romaine salad
tossed with a bit of dressing made with mustard, hot sauce, lemon
juice, agave, and touch of broth. A successful meal made without
added oil. This new cookbook looks promising.
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