Per other reviewers: 6 whole cloves = 1/2 tsp ground clove, 1 inch cinnamon stick = 1 tsp ground cinnamon, added one can undrained diced tomatoes to 1/2 recipe and drain (homecooked) chickpeas, crushed 1/4 to 1/3 of the chickpeas with a spoon as they cooked.
Left out the cilantro for DBF's sake. Served with turmeric rice (1.5 cups rice sauteed on medium in 1 Tbs butter for two minutes, add 3/4 tsp turmeric & 1/2 tsp salt, add 3 cups water and simmer approx. 10 minutes (still medium)).
This was okay, but it was a little bland with a good aftertaste. (No, my spices aren't old.) Maybe double spices next time and accumulate them in a small bowl as the onions cook.
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Per other reviewers: 6 whole cloves = 1/2 tsp ground clove, 1 inch cinnamon stick = 1 tsp...