Review: Andalusian Chickpea and Spinach Soup
We’re still very much in soup weather here, so we are always searching for new tasty recipes. We found this delicious one made by Martha Rose Shulman at the New York Times Cooking Recipe Box.
I was surprised that there was not more liquid or vegetable bouillon in the recipe, but we did make it just as the recipe said and it turned out delicious. I would call it more of a stew than a soup, as there wasn’t too much liquid, but it was delicious.