Romesco, chickpea, and smashed egg bowl from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites (page 137) by Deb Perelman

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

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

  • intrepidfox on July 23, 2022

    This was extremely fussy and took way too long. It had like four separate components that needed to be made. For what's essentially a lunch dish, this is way too much effort. Plus the result was quite lackluster compared to the amount of work involved. Like clcorbi mentioned, the romesco turned out extremely watery. I actually had to simmer it down to make it workable as a sauce. I have leftover sauce so I might attempt something similar again but otherwise will not repeat.

  • clcorbi on February 03, 2018

    I can't believe I'm saying this about a Deb recipe, but... this was a total fail. And really fussy to make, to boot! I had already decided to serve these bowls on a bed of quinoa, because I found it odd that there were multiple sauces involved (romesco and a yogurt garnish), but only chickpeas, and spinach to soak them up. So I made all the components, as well as quinoa, which took a while. The romesco took the longest, though, and here's the kicker: IT DIDN'T TASTE GOOD. I think the proportion of red bell peppers was way too high compared to all the other ingredients, because before I added them to the blender, the sauce actually tasted nice and kicky. I tried adding extra salt, red pepper flakes, etc to salvage it, but it still tasted watery and sad. I think the only thing that would have helped was simmering it down in a saucepan until it thickened up, but I had already spent so long on the recipe that I just couldn't do that. Would not repeat.

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