These were kind of dry and tasted like flour. Not enough spice. I doubled the recipe and went back and checked to make sure I followed it correctly. I think the issue for me was in the technique -- when doubling it's quite a lot of mix to handle, hand mixing. Cutting in the butter and then making the well just made it difficult to incorporate wet and dry. Not sure why the extra work of cutting in butter is necessary for a quick bread/muffin recipe.
Delicious! I soaked the beans overnight and they still had a nice firmness. I thought it was a little watery so I puréed part of it once it was finished and then cooked on high 30 minutes with the lid off to thicken. Turned out perfect!
I liked this but would make a few changes next time. I would have liked more exotic taste.
Modifications this time:
1) Used mostly ground lamb with only a little bit of beef 2) Used fresh mint rather than dried 3) Made it all in one pot, then transferred to the slow cooker after the browning parts of the recipe 4) Served with egg noodles 5) Added a bunch of much-needed SALT 6) Added a can of kidney beans in addition to the garbanzos
Next time I will:
1) Use less chili powder--I feel like it overwhelms the middle eastern spices and makes it taste like American chili 2) Up the garam masala or add nutmeg for the same reason 3) Garnish with fresh mint
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