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« Recipe: Roasted Patty-pan Squash | Main | Recipe: St. Remy Tuna (well, sort of) »

August 23, 2008


[eatingclub] vancouver || js

Wow, I love the short ingredient list and I love the idea of chickpea soup with lemon. Best of all, no stock.


I can *literally* taste this now! What a wonderful soup, Jessica.

Thank you for joining in MLLA2!

Carla Mulligan

Had a huge craving for chickpea and lemon soup and thought this recipe looked good. Must be a mistake in the recipe because it took me 3 1/2 lemons to get the 1/2 cup lemon juice stated (not one lemon as in the written blog...juice of one lemon probably would have been about right.) The result was unbelievably sour and pretty well inedible until I added more water and sugar (yes sugar). Still not great but will be able to eat its health value if not taste. Very disappointing...

Fearless Kitchen

Carla - sorry you didn't like it. The recipe says to use one half cup during the cooking and then to add the juice of an additional lemon at the end, which is certainly a lot of lemon juice. Someone who doesn't care for sour flavors may not enjoy this as much.

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