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Carrie's avatar

Sorry, finally getting around to making this today and I realized it has roast red pepper which, I can't eat. No bell peppers in any form for me. Maybe some fire roasted tomatoes? What do you think?

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Debbie Koenig's avatar

Which recipe, Carrie?

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Debbie Koenig's avatar

Oh wait, you asked about the chickpea stew earlier... Yes, I'd say 1/2 cup of roasted diced tomatoes would work!

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Carrie's avatar

Debbie it was SO good. I upped the canned roasted tomatoes a bit and I used 2 T of Ararat seasoning from La Boîte to add a smokey pepper flavor and it was incredible. https://shop.laboiteny.com/products/ararat-n-35?_pos=1&_sid=7853d18d6&_ss=r

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Carrie's avatar

Thank you!!

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Carrie's avatar

Hi Debbie, I have dried chickpeas at this point in the pandemic. How would you alter the chickpea stew recipe to use dried instead of canned? Can it be done? I feel like stew is one of the more likely places for it to be a success?

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Debbie Koenig's avatar

It can definitely be done! Two cans of chickpeas is equivalent to roughly 1/2 pound of dried beans. Do you want to cook the whole pound and have extra on-hand? You can refrigerate or freeze them in the cooking liquid. If you do that, measure out 3-3 1/2 cups of cooked chickpeas to use in the recipe (and I'd use some of the cooking liquid in place of the water in the recipe, too--it'll help thicken it).

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