4 stars (on a 5 star scale)
A nicely sour, fragrant, flavorful dish. Although I like it, I must admit it's so sour one can't eat too much of it once, implying it must be a side dish, not a main dish. Sometimes I'm inclined to describe the broth as rich, but given that it's light and lacks cream, I think what I really mean is rich in flavor and that the sourness gives it a sense of fullness.
I like it warm or cold better than lukewarm. (I only mention this because the cookbook suggests lukewarm might be good.)
It smells really potent (but good) as it cooks.
Some note on the preparation:
- Rather than cooking chickpeas from scratch, I used canned chickpeas. Two 15-ounce cans yielded 2.75 cups of chickpea, half a cup more than the recipe calls for. Also, these two cans yielded 1 7/8ths cups of chickpea water, a slight bit more than the 1.75 cups the recipe calls for. I don't know if the canned liquid is a higher or lower percent chickpea juice than that made by cooking the chickpeas the standard way.
- I used half the recommended oil.
- It takes a while to cut all the vegetables!
- It takes a lot of ginger to make one tablespoon of very finely grated ginger.