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Savory Rhubarb Chickpeas — 8 Comments

  1. I've only used rhubarb in a savory application once (part of a chutney) and it was very tasty. It was a completely new experience for me as I'm so used to the sweet/sour combination that's so common with rhubarb. And with chickpeas being so mild in flavor, I can see the rhubarb doing wonders for them...
  2. Great idea to use in a savoury dish. Completely understand the issue of being a food blogger and only having 'one-shot' at it. I think you're right a bit more would be nice to have a more pronounced taste. Good effort though for trying it with this and it sounds like it was yummy. I love rhubarb but I think I would have real trouble convincing myself to not use it for my absolute favourite - rhubarb crumble. But not as exciting a choice as yours.
    • As I said, I think I'd like more even better - but this really was good as it was. It added a lot to the chick peas. Thanks!
  3. I love rhubarb and look forward to each spring when I can go to my favorite farm stand and pick some up. I would have never thought to use rhubarb with chickpeas! I need to try this! Thanks for sharing on Four Seasons Blog Hop~ Lynn
    • I remembered having read about Indian food using rhubarb. When I looked that up, most of what I saw were dals - bean dishes. This is not itself an Indian recipe, but that gave me the idea, and I think it worked.
    • I like them. They're hearty without being overwhelming - and they lend themselves well to supporting other flavors.

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