Serious Eats - seriouseats.com

I am un-lurking to tell you how much I enjoyed this recipe! It was great! I substituted bacon for salt pork and added the whole package of spinach instead of half (I wanted to increase the veggie-to-chicken ratio). I also made a roux with the bacon fat in the pan, since I didn't have corn starch.

I'm assuming seasoned flour means salt and pepper? I put in hot smoked paprika into the mix, which was yummy. I was a bit timid about it this time, but next time I'll put in more. I used sweet smoked paprika for the broth mixture.

So yeah, a lot of changes, I suppose, but still a wonderful recipe.

It's great to see salt pork come out of the closet...it's been hiding in baked beans and new enlgand clam chower for too long.

@kaneez & @ mangioilgatto - The point of the salt pork/bacon is mostly to infuse the rest of the ingredients with its savory, salty fat. For that particular purpose, I think turkey bacon is too lean. You could still use some, but I would suggest you also use 1 tablespoon or two of the rendered chicken fat ("schmaltz", as a Jewish grandmother would say) that the recipe says to discard in step 2.

I love the recipe, so excited to try it. But I can't keep pork in my apt, what I use as a substitute?

@imalittlechile - I know I'm getting repetitive, but thanks for reporting back. I can't overstress the importance of recipe feedback, positive or negative. Keeps a recipe writer on her toes!

@cupcakelust - Did I mention I live in Brooklyn, NY?

@aimingforzero - I'm concerned about the chickpea puree instructions. Was there something lacking or unclear in the procedure that contributed to your puree being too watery? I'd appreciate your feedback.

@mangiatoilgatto - You are very kind. Agreed re: cornstarch, since canned broth typically has no gelatin, but a good homemade stock obviously will have a ton.

This recipe is awesome! I accidently made the chick peas too thin, but it would make a great sauce for pasta. Would recommen breaking down the quarters first though, they get kind of unweildy.

Great feature and a great recipe -- I just tried this, with the addition of some peas and garlic to the main dish and some fried garlic and chanterelles with the shallots, for chickpeas (obviously this is a little pricier). I also substituted bacon for the salt pork. Fantastic --- lots of room to experiment with this one. Thank you -- looking forward to the next installment.

This is a great idea! The gf and I will be trying!