A show stopper--outstanding!! I let the mixer run longer than suggested and the result was a light soufflé-like texture. I did not use the water pan and had a small crack when it was done. Also did not bother to marble it due to time press.

Reviewed On: Oct. 17, 2010

Yummy and quick due to the canned chick peas. Thanks for posting it Lucie! Make it 8-12 hrs ahead for the most intense flavor. We always add 1/4 cup olives, and double the amount of chickpeas. Also, substitute fresh tomatoes and a few sprigs of whichever fresh herbs are growing in the garden: parsley, basil and cilantro. Its a good idea to salt and rinse the onions to take out the stink if you don't like that smell--or to use green onions. Some fresh-grated black pepper rounds out the taste nicely. Next time I'll try the cukes...sounds tasty!

Reviewed On: Sep. 18, 2010

a delicious, quick recipe. simple prep, but very strong reward! i added lots of black pepper and salt after taking it off the heat. also, i followed recommendation of another reviewer to bake 10 min at 375 and then broil 10 min. yes!! next time i will serve w very thinly sliced lemon.

Reviewed On: Jan. 30, 2009