Chickpeas romesco from Veganomicon: The Ultimate Vegan Cookbook (page 123) by Isa Chandra Moskowitz and Terry Hope Romero

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Saffron-garlic rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • michalow on July 01, 2017

    I served this with a spinach-rice pilaf, which was really nice, but I think I like it best with some good crusty bread.

  • TrishaCP on May 05, 2012

    This is a great recipe- simultaneously light and substantial at the same time with a really satisfying savory flavor. I served this with the Saffron-Garlic rice from this book but it would go well with any garlicky side (greens or potatoes). I made several small tweaks to the recipe, including subbing dry sherry for the white wine and sherry vinegar for red wine vinegar. I also added 3/4 teaspoon of pimenton de la vera (picante) and it added that needed smoky flavor (I didn't use fire-roasted tomatoes-probably would have been overkill with the pimenton.)

  • lizwinn on December 18, 2010

    Yummy and satisfying.

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