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I used amontillado sherry, and these chickpeas were ridiculously good. With the parsley they would make a great side dish for anything.

By caberna1 | 

May 7, 2008

This was fresh ang light with great contrasting textures. I added more greens to make a main course salad for dinner - it reminded me of my favorite bistro salad of poached egg and chicken livers with frisee, but this was a bit healthier!

By caberna1 | 

February 27, 2008

Definitely more than the sum of its parts - this had a great depth of flavor. A few tweaks: my soaking/simmering time was less as I used heirloom yellow eye beans from ranchogordo, which are really fresh. No oregano, so I used herbes de provence. Lastly, my butternut squash turned out to be really stringy, so I mashed it with a fork before stirring it in. I think I would do that again - it really spread the sweetness through the broth.

By caberna1 | 

February 26, 2008