We tried this recipe from Faye Levy’s Feast from the Mideast, an online version can be found here: http://www.eilee.net/recipes/vegetarian/chick_spin.html Although this is a vegetarian recipe, we used 1/3 cup chicken broth instead of chickpea liquid, but we found that was insufficient liquid to help the stew boil. We found the originally quite bland, so we made substantial modifications: added ½ tsp each cumin and coriander, 1 tsp McCormick curry powder, a dash of Aleppo pepper (coarsely ground), ½ tsp sugar, and the juice of one lemon. (Nov. 2019)
Cooking Adventures 