Originally Posted by Cheryl J
...CG, I just saved the chickpea soup recipe you posted - sounds very good. I think I would sub a sturdier green for the romaine as well.
, the recipe originally called for Swiss chard. The author didn't have any, so she used romaine. Same thing happened here, and my first version had romaine. We liked it both ways equally. Next time I just might make it with spinach since that is also a suggestion in the article. I even have a nice, big, unopened tub of spinach in my fridge. Hmmm.....