This week's latest gluten-free experiment was a Moroccan Chicken Stew, inspired by a jar of chickpeas I received from Jovial Foods. Believe it or not, but I've never cooked with chickpeas before. But as I was going through my recipe binder filled with recipes that I've been meaning to try, I stumbled upon a recipe that included chickpeas.
BINGO!
The original recipe is from Rachael Ray, and the picture in the magazine made it look thick and creamy. I can't say that mine turned out picture perfect. I kept everything the same on the ingredient list, making sure to use gluten-free chicken stock. Instead of a can of chickpeas, I just used the jar of chickpeas that I received from Jovial Foods.
One of the recipe's tips is to add some chili paste for extra heat. I wonder if it would have also given it some extra flavor. The stew turned out just fine, but I really could have used a little something extra. The chickpeas and carrots were still a little too crunchy for my taste, too, so I don't know if the stew needed to be cooked longer or if that's the way it's supposed to be.
I'm glad we tried it, but I'm not putting this recipe in my go-to binder.
What about you guys? What are some of your favorite ways to use chickpeas?
Comments
Post a Comment