Orecchiette With Chickpeas And Zaatar
Orecchiette with chickpeas and zaatar. A perfectly cooked orecchiette pasta blended with savory garlic, lemon, chickpeas, spinach, and zaatar with …
- 30 mins
- Pasta, Rice and Grains
- Get Cooking
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Find OffersOrecchiette with chickpeas and zaatar. A perfectly cooked orecchiette pasta blended with savory garlic, lemon, chickpeas, spinach, and zaatar with …
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This vegetarian bouguignon is so delicious, so full of flavor! I used homemade vegetable stock but I bet it is amazing with mushroom stock too. Definitely making it again, we all loved it.
Thank you, Dawn, for making my dish. So happy everyone loves it.
This looks so tasty. I think I might try it.
You will enjoy it. Thank you for stopping by!
This sounds like such a lovely and comforting meal, perfect for a cold winter day here in Canada. I also love that it is meatless, since meat prices are rising and we are trying to eat more sustainably.
Comfort food at its best. Absolutely! This recipe is easy on your wallet, that’s for sure.
Thank you for this beautiful & delicious meatless spin on a classic dish. I look forward to trying it!
You are most welcome, Connie. I am sure you will enjoy it very much.
This is a wonderful recipe for Bourguignon. I love your detail and tips especially.
Thank you! I try to be as explanatory as I possibly can.
Giangi! Another great recipe, the flavors are amazing.
Thank you so much.
I am a huge fan of mushrooms, so am over the moon that this meatless version of bourguignon is jam packed with them. It looks heavenly!
And it is heavenly, I cannot wait for you to try it.
Enjoy!
Personally, I simply adore beef bourguignon, especially in wintertime. It’s so cozy and satisfying and it practically cooks itself. But, admittedly, I am trying to stay away from too much red meat so this vegetarian version will be a perfect replacement. Thank you!
The pleasure is all mine. I am sure you will enjoy this version.
Bon Appetit!
My family would love this recipe as much as I do. We seldom have this kind of vegetarian version. It sure did help us to explore on this cooking. Thank you Giangi.
I am so happy you and your family enjoyed it. Thank you for making it.
I took your advice and read it twice. I need to remember to save the soaking water for porcini (and many other things!). I better print it to follow for dinner tonight; I’m craving a Bourguignon, meaty or not!
You will enjoy this version Mihaela.
Bon Appetit!