With the only fresh veggies in the house being onions and mixed baby kales, I had to whip up something fast. I already had this recipe set aside as one I wanted to try. We include fresh greens in most meals, so I added a couple handfuls of the baby kale just after I added the canned beans. We also love spices, so I doubled the cumin and added two hefty shakes of cinnamon. I used a teaspoon of red pepper flakes instead of a fresh chili, and used nearly a whole bulb of chopped garlic. We ate it on corn tortillas since we didn't have any pitas. I think it would be excellent on cornbread. We'll definitely be eating this again!
people found this review Helpful.
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
I can imagine this would be really good in pita but we are gluten free. For us it was 4 stars over Rice Bil Shareyah (White Rice With Browned Fideo Noodles) eaten with baby arugula. I used canned kidney beans, cayenne powder instead of chili pepper, to taste, sea salt, freshly ground black pepper, plus the rest. Made for Veggie Swap 31 ~ February 2011.
people found this review Helpful.
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account
SO good! i made this to accompany a cactus dish that i made, and i fell in love with it. My husband, who such a picky eater and likes nothing with any spices that resemble middle-eastern/persian really really liked them, he had seconds and then leftovers for lunch. So good that i seriously have been eating it ALL WEEK. just wonderful
people found this review Helpful.
Was this review helpful to you? Yes | No
We don't know who you are. Sign in or create an account