I made this stew without the fennel and without mashing half of the chickpeas as I don t care for fennel and I like my stews more brothy. I also could not find IQF spinach so followed the tip and got a 10 oz block of chopped spinach. Overall my first reaction was that it needed salt! I added another 1/2 tsp of salt but the flavor still was still lacking. It s very filling though and would be good for people on low or no sodium diets. Probably won t be making this one again.
This is a good recipe that freezes well. As with most recipes, leftovers taste more flavorful. For years I have been making a similar recipe that appeared in February, 1998 issue of Southern Living magazine. That one has additional seasonings that really perk up the stews.
This was flavorful and nutritious. I will definitely make it again.
I have made this two times now and both times felt I needed to spice it up a bit. The only thing I did was use less broth so it was more stew than soup, I added extra tomate paste and took the spice to a more Indian flavor adding curry, turmeric. Overall I feel healthy eating this dish. It makes a lot so when I have a busy week ahead I make this. Leftovers are even better.
There is a depth of good flavor in this stew. At first I thought it wouldn't be thick enough to be called a stew but in the end, when you add the spinach, the consistency thickens and is just lovely. My husband also really like it and that's coming from someone who doesn't want soup for dinner!
This is really good. Based on prior reviews, I doubled spices. Great flavor, not overpowering. I also used fresh spinach leaves. Would definitely make again.
This soup was so good. Light and tasty. I added a bit more tomato paste for more flavor and I served with avocado slices and added croutons. Delicious.
I found this recipe rather bland until I added a can of plain pumpkin. Also I used chopped kale in place of spinach
Healthy yes. Tasty not really. I'm glad I halved this recipe - half makes 4 servings and I wouldn't have wanted too many leftovers (we are only 2 people). There are absolutely not enough spices in this recipe I doubled most of the spices except for the fennel which has a pretty strong flavor. I also added some thyme but it still wasn't enough. The parmesan cheese is essential - I added about 2 tablespoons to each serving and that really helped with the flavor. I won't be making this again but I think this is a start to a good recipe - just needs a better mix of spices.
