Garlic-smashed chickpeas w/poblano-corn salad + a fried egg from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes (page 141) by Abra Berens

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Notes about this recipe

  • SheilaS on April 15, 2023

    This was good, but not stellar. I roasted and peeled the poblano pepper, used Trader Joe's fire roasted frozen corn instead of fresh, added a sliced Fresno chili and some diced tomatoes. I missed the tartness that the ras el hanout apricot almond rig brought to the roasted carrot & broccoli rabe variation of this dish that I made the other day. I thought that version was stellar. I think I'd dress this salad with a lime vinaigrette if I made this again.

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