First thing I noticed was that this recipe was seriously lacking salt. After adding a healthy dose of kosher salt, we found that the flavor was good, but something was still lacking. For a wanna-be Moroccan or even Indian dish, this is a good base, but more definition is needed. The soup is a little thin (watery) on day one, but this improved by day two. I do not use canned beans and, as usual, hydrated my garbanzos and cannellinis before adding them to the pot. Perhaps next time I will hydrate them within the six cups of water that are called for in this recipe.
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First thing I noticed was that this recipe was seriously lacking salt. After adding a healthy...