Golden chickpea + lemon soup with sticky shallots [Florence Blair] from Bold Beans: Beautiful, Brilliant and Exciting Recipes (page 90) by Amelia Christie-Miller

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Notes about this recipe

  • katmagdunn on February 20, 2026

    Really easy and filling, added a bit of shredded cabbage for bulk!

  • valderaa on February 13, 2026

    Approximate since I only used 1/4 can of coconut milk. Added spinach and more herbs. I did separate the shallots as instructed but I don’t think it was meaningful. Mine took about 45 mins to caramelize but the rest came together quickly. Easy and good.

  • alysekstokes on October 09, 2025

    Made a slightly lazier version of this dish by leaving all of the caramelized shallots in the stew (instead of saving some for garnish) and stirring in lots of fresh herbs just before serving. I used Rancho Gordo's caballero beans, and they soaked up all the flavors in the broth beautifully.

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