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Moroccan chickpea barley salad from Simply Recipes by Elise Bauer

  • green onions
  • dried apricots
  • grain barley
  • ground cardamom
  • ground cayenne pepper
  • garbanzo beans
  • ground cinnamon
  • fresh ginger
  • lemons
  • nutmeg
  • parsley
  • turmeric
  • pistachio nuts
  • ras-el-hanout
  • broth

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Notes about this recipe

  • consortiumlibrary on October 04, 2017

    Great concept (thank you Hank Shaw); lots of healthy fiber in a very delicious package. Too bland for us as written. Added red onion, more lemon juice, more parsley, more black pepper, subbed currants for apricots and cut amount in half, and added cumin and coriander. As adjusted, this was fabulous. Holds up well in refrigerator and can be made well ahead. Recipe makes 8 cups; serves 8-12 people.

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