Can I just say, “you folks at Culinate ROCK!” I’ve had you on my screen for two years now, and I love every newsletter, and almost every recipe you post. Just wanted to say “thanks” and let you know what you do is so wonderful, and you are so appreciated! Suzi C.

Thank you. Great article! Makes we want to run out and buy the book. I was born and raised in Hawaii where Asian cooking is in my blood, and Aunties, for me, were my teachers besides my Mom of course. Food does bring family together and shares the love.

This was absolutely delicious!! I’ve been trying lots of Indian and Thai foods recently because I’m trying to use more of the spices that are good for inflammation; ginger, turmeric, cinnamon, etc. This caught my eye as I also like chickpeas. I did buy dried organic chickpeas and soaked them prior to making this recipe. After tasting it, I’ll never go back to canned chickpeas. Ever. What an amazing difference! Anyway, loved this recipe! Thank you!

This is a classic, and very tasty. I make it all the time, but serve it different ways depending on what I have to go with it. It’s good spooned on bruschetta, or fat slices of Summer tomato garnished with basil leaves. Yum. It’s always a hit around here! ;-)