I make Indian food a lot and I have been looking for a simpler chickpea recipe than the one I have been using for years. The ratings and reviews seemed to suggest this was the one. I was a bit disappointed.
It was lacking in a some flavor. When reading over the recipe, I was surprised at the lack of tomatoes, and also the large amount of turmeric (cilantro as well, which I love but as many do not, I have been in the habit of just putting some in my bowl instead of the whole dish). Still, I thought I would make it as the recipe states first to try it. I was surprised to see that the onions were only to be briefly cooked before tossing in the chickpeas and liquid. This leaves the onions crunchy and undercooked. To those attempting this recipe, cook the onions more thoroughly before adding any liquid. These kinds of recipes should also be allowed to simmer for a while (around 30 min) to let the flavors permeate everything. If you are using 2 onions, make sure they are on the smaller side. Mine were large so I just used 1 1/2 and there were still probably more onions than chickpeas. Use half the turmeric or less.
As the end result was a bit lackluster, I had to add a few things: a can of tomatoes which I pureed, extra ginger and garlic, garam masala, and ground cinnamon. I also mashed some of the chickpeas with a fork to thicken the sauce. Another thing is I used dried chickpeas which I cooked earlier. Along with some of the liquid, I put in some chicken bullion for flavor.
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I make Indian food a lot and I have been looking for a simpler chickpea recipe than the one I...