The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 26, 2009
Good, cheap, and very easy. Must put a can of tomatos in it though.
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Cooking Level: Intermediate

Home Town: Chattanooga, Tennessee, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 22, 2009
It was ok...maybe the beans should stew for a big longer. I also had to add a lot more spices and about 4x more garlic.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 8, 2009
I love this recipe...easy to make and tastes fantastic. I cut out the cayenne pepper as I'm not a big fan of spicy foods.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 6, 2009
I made this recipe as directed, but added four cooked cubed potatoes and a can of diced tomatoes, just to give it something extra and make it stretch further. I left out the chickpea juice and added chicken broth instead. I made it at night and intended to make rice the next day to go along with it, but it was so good I never got around to making the rice! It tastes better the next day when the flavors have had a chance to blend. Will make again and again, and will try to make the rice at the same time!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 3, 2009
To use dry chickpeas instead of canned you will need to boil them for about 5 mins, discard the water, soak overnight, then cook in a pressure cooker for about ten mins. 1/2 tsp of gauram masala added just prior to serving makes a nice touch.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 31, 2009
I did not like this at all. I put half the amount of cayenne pepper in and it was just right for the hot part. But somehow, the it tasted bland. My spices are fresh and I love curries. This is not worth the effort. I will try to fix this dish as i feel bad to throw it out...
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 26, 2009
This recipe was ok, I give it 3.5 stars as is (with no modifications). I will make it again though. Next time I will use fresh ginger instead of the powder ginger... I think this is key.... something was missing though, I don't know what it was... the chickpeas were way too dry and I had to add water.... also the cayenne pepper is REALLY HOT and SPICY!, next time I'll add way less than what the recipe calls for... My chickpeas were soooo hot that I added some coconut milk to make it more mild... I also added some sugar, perhaps 2 tablespoons... At the end of the day my recipe was totally different than what I intended to do. It turned out pretty good though!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 23, 2009
I compared this side to side with the other highly rated chickpea curry (the one with potatoes) from this site and this is SOOOO much better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 16, 2009
After reading the comments from previous members, I added 1 lrg can of tomatoes and additional seasoning.... 1 tsp Pataks curry seasoning and 1 tsp. Garam Marsala. Yummy! My husband raved over this recipe. We will definatly make again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 11, 2009
Delicious! I drained the chickpeas before I read the entire recipe. I added chicken broth for liquid and then a little cream at the end to get more gravy. It was flavorful, easy to make and my Indian family members loved it. I served it with rice and Trader Joe's Garlic Naan.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 9, 2009
I made this recipe with just two servings, added a diced potato, and a dash of curry powder. I also didn't use the can juice and instead I used 1/2c of vegetable stock. This was sooo amazing! I wanted to eat the other servings, but when my dad saw what I was cooking he stole the rest! I'm definitely making this again later this week.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 5, 2009
to cook dried chickpeas: crock on high for 5 hrs 1 and 1/2 cups of rinsed chickpeas with 4 cups water and a little salt. 1 lg onion only 1/2t cayenne 1 t cinn. couldn't find cloves or coriander in my cupboard!? served over rice with naan. Still pretty spicy.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Mar. 3, 2009
Didn't measure up to my fav indian restaurant but it was pretty good. Be careful how much cilantro you use! Yikes, that's a lot! and YES, this is SPICY. I like spicy though.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 20, 2009
Good curry that satisfies my cravings for Indian food. However, when I make it it seems like the beans don't seem to absorb enough of the flavors.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 20, 2009
I love this recipe :-) However, I do have my own spin on it. I use the same spice ratio but use only one can of chickpeas. Then I add one sweet potato, one or two carrots (depending on the size), and a can of crushed tomatoes. I cut up the root veggies into bit-size pieces. I also add the starchy liquid from the chickpeas to thicken it up. I serve the dish over couscous. We love this dish and eat it about once a week. It's full of good veggies, nutrients, and very little fat.
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Cooking Level: Intermediate

Living In: Tekonsha, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 18, 2009
If it were possible, I'd give this recipe 4 1/2 stars because I thought the flavor was was great, but I added alot of extra ingredients. Baked sweet and Yukon gold potatoes, a can of diced tomatoes, green and yellow peppers and some red pepper flakes. It was delish, but not exactly the same recipe anymore...
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Living In: Madison, Wisconsin, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 30, 2009
This is coming from a person who makes curried chickpeas in a lot of ways and has been eating since childhood. Try lime juice to add tartness to this and yes, please add some more spices.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 30, 2009
Fantastic! Cheap, healthy, quick, and delicious. The only thing I would change is add a little bit less of the cayenne. My face is still sweating.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 30, 2009
I'd give this a 4.5, really. It was very good, even my hubby ate it, and he's most definitely NOT into beans of any sort. I served it over Jasmine rice, since that's what I had on hand. (Basmati rice would be more authentic). I did have to change the spices, since I didn't have all of them. So, I skipped the seasonings from the ginger on down, and used about 2 Tbs. of Rogan Josh seasoning from Penzey's Spices. (check them out!!) It's a blend of paprika, garlic, ginger, cumin, coriander, black pepper, cayenne pepper, cinnamon, cardamom, cloves and saffron. It was a very authentic Indian taste, and a nice bite to it. (not something I could give my kids, unfortunately) I'm sure, looking at the ingredient list, that it was pretty close to what the original recipe would taste like.
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Cooking Level: Expert

Home Town: Temecula, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 22, 2009
Really good recipe AND super easy! I also tried it with baby yellow potatoes and adding a little cream which I think I liked even better.
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Cooking Level: Beginning

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