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Stewed Chick Peas with Tomatoes and Zucchini Recipe

Stewed Chick Peas with Tomatoes and Zucchini

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Average Rating:

Total Reviews: 13

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  • on September 13, 2012

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    I made this last night, and it was great! I had leftover baked chicken, and this dressed up my meal. I love chick peas (used canned ones, and I'm always looking for good recipes in order to use them. This is also a good way to use up your bumper crop of tomatoes. Really, really good!

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  • on September 23, 2011

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    This was delicious. I don't have a spice grinder so I used ground cumin and no fennel seed. My husband even liked it better than the lamb (also featured on this episode! Will make again.

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  • on June 06, 2011

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    Again, Chef Anne ROCKS!!! I love that this is simple, and exotic....and it's even vegetarian friendly. I have to admit that I went back for seconds. YUM!

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  • on May 17, 2011

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    I agree with the person that noticed that the 1/2 whole onion, and the chopped onions are reversed in the cooking instructions... other than that, we very much enjoyed the recipe, turned out very flavorful!

    This is the first time I cook dry garbanzo beans from scratch, it's easy and worthwhile.

    I also added spinach, why not?

    Thanks to Anne, she's sooo special, I've learned a lot from watching her.

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  • on February 03, 2011

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    I made this using dried chick peas which I soaked overnight, I just happened to have all of the ingredients from the farmer's market to use up, nice fresh zucchini and lots more tomatoes than we could eat in a salad when I saw this. I would have liked a touch more fennel and cumin, I thought the spices were very understated, I did use whole spices which were fresh and I toasted them and ground them myself, so they were very fragrant when I put them in. I did not want to overdo it.

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  • on November 21, 2010

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    I love Anne B, and I love this recipe!

    I followed the recipe, but cooked my beans in a slow cooker, then put everything together. Sadly, it's 11AM so I have to wait till dinner time to really enjoy!

    I'm kinda' thinkin' a drizzle of good extra virgin olive oil and a little fresh parm. Hmmmm.

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  • on October 08, 2010

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    Did anyone else notice that they have the 1/2 whole onion and the chopped onions reversed in the cooking instructions...wonder how many people spent time picking out all the diced onions...LOL...Great recipe and only gets better with age...

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  • on September 23, 2010

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    Made with 2 cans of chicked peas (drained & rinsed. Started with the onions, ground fennel, etc. and added the thyme & bay leaf. Used chicken broth instead of the bean broth. Had leftover couscous that I added to it and with a slice of whole grain bread, had a great meal that was very filling.
    Took the leftovers, added chicken broth, a little ground cumin and chicken meat and turned it into a great soup.
    This one is a keeper.

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  • on September 13, 2010

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    Does anyone know what "green only" means when Anne is referring to the zuchinni's? I saw this episode but I can't remember. Thanks!

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  • on September 13, 2010

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    The only reason I did not give this recipe 5 stars is that the directions are incorrect. The whole half of the onion goes into the bean cooking water and the chopped onion gets sauteed in the olive oil. The recipe was easy to prepare and, though a bit time consuming, the flavor was well worth it.

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