I really, REALLY liked this. I made it almost exactly as written, except (1) used 2 cans of chickpeas, because we love them; (2) increased red pepper flakes to 1 tablespoon, because we like spicy; (3) added 2 teaspoons of salt, because other reviewers said it needed that; and (4) used fresh spinach instead of frozen, and didn't add it until the end of cooking time, because I didn't want it to turn to mush. I used my slow cooker for this (6 hours on Low). It smells heavenly while it's cooking, and tastes every bit as good. One change I would make ... I think this has too much pasta, and I'd cut it back to 6-8 ounces next time (and there will definitely be a next time).
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I really, REALLY liked this. I made it almost exactly as written, except (1) used 2 cans of...