Reviewed: Apr. 23, 2007

Needs salt!! I thought the recipe was too ginger-y also. I don't like to be mean, but it was only okay.

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Reviewed: Apr. 12, 2007

This was great!! Instead of oil, I used vegetable broth (about 1/3 cup) to cook the onions. Also, I only used half the cayenne pepper called for and it was still VERY spicy, so be careful adding your spices. Great, authentic taste. This was my first Indian dish, and I'm really glad I chose this one!!

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Brooke Elizabeth

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: Apr. 3, 2007

This recipe was really great. The flavors were a rainbow and rollercoaster for your mouth. The cinnamon was a bit big - didn't really crush up well and not fun to eat big chunks - I need practice. Also picking out the cloves may not be up everyone's alley. You can add more heat and saltiness if necessary. Definitely a keeper!

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Virus

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Reviewed: Mar. 26, 2007

We added the diced tomatoes as suggested. Very hot and very wonderful.I will tone down the cayenne next time for my daughter. She asked why I made lava for dinner..Kids..

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Ria

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Miamisburg, Ohio, USA

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Reviewed: Mar. 8, 2007

Indian food is one of both my partner's and my favourite types of food -- we have become quite the connoisseurs over the years, having tried countless restaurants all over the country (with only a couple living up to our high expectations). This was the first time I attempted to prepare a curry dish from scratch, and was I ever impressed! I can’t believe anyone thinks this dish is bland! I prepared as instructed, although I added a green pepper and some halved grape tomatoes. While cooking, I mashed the chickpeas a bit with a wooden spoon. I also used much less cilantro than called for (as per my personal taste). Also, I removed the cloves before serving (over brown rice). A healthy and delicious meal!

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Raechel

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Reviewed: Mar. 6, 2007

Yum! I used ground cinnamon and I sauteed mushrooms with the 1 large onion I used in butter. Also, I substituted diced tomatoes for the garbanzo bean water. I used much less cayenne than called for so my kiddos could eat it. YUM! Loved this recipe.

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GIRLWTUDE

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Reviewed: Feb. 13, 2007

this was delicious. i only used some of the liquid from the peas, using mostly vegetable broth instead. also, i substituted ground cinnamon for the cinnamon sticks, and omitted the cumin because i forgot to pick it up at the store. everything turned out just fine. i'm definitely making this again.

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Karyn

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Reviewed: Feb. 5, 2007

simple and delicious, thanks!

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EVILIVY

Cooking Level: Intermediate

Home Town: Dauphin, Manitoba, Canada

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Feb. 3, 2007

I REALLY LIKED THIS RECIPE AND WILL MAKE IT AGAIN BUT NEXT TIME I WILL ADD SOME COOKED POTATO CHUNKS

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Ann

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Reviewed: Jan. 27, 2007

We tried this dish last night and it was delicious! In fact, I can't stop thinking about it. I went right out to the store and bought more chickpeas so we can make it again soon. We substituted Sauer's brand curry powder for all the spices (used about 4 tsps), and the result was out of this world. Also, we didn't have quite as many chickpeas as the recipe originally called for, and it worked perfectly.

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Brandi

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Reviewed: Jan. 22, 2007

i thought these were absolutely restaurant quality, and my husband too thought they were delightful. i cant believe anyone thinks they are bland! i made them without turmeric, couldnt find any...used 1t cinnamon and 1/4 t cloves and drained the chickpeas and added a mostly drained can of diced tomatoes. i did use a hand blender to puree about half of it, and i couldnt have been more pleased with the results. it will definitely stay in the rotation. thanks for the recipe.

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OSHUNS

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Reviewed: Jan. 21, 2007

very bland, even though i tried to tomato/tomato sauce substitutes. this recipe is ok.

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OCTOGURL83

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Reviewed: Dec. 17, 2006

very good. I used home made ginger garlic paste instead of the separate ginger and garlic. Omitted the cilantro at the end, cuz I did not have any. Served with basmati rice, really good! thanks for sharing!

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MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

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Reviewed: Dec. 2, 2006

I guess because I am Indian I am used to eating food with LOTS of flavor I was disappointed with this one. It didn't have enough flavor for me...

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Rampal

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Reviewed: Dec. 1, 2006

I really liked this dish and made it many times. I used more garlic, but that is just personal taste.

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PAINTGIRL2U

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Encino, California, USA

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Reviewed: Nov. 25, 2006

My family did not enjoy this at all. We had a lot of leftover that was not eaten and had to be thrown away.

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TREEMOM

Cooking Level: Expert

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Reviewed: Nov. 17, 2006

We love chickpeas and this is just another wonderful way to fix them!! I used ground cloves and cinnamon also w/ good results. I did use some of the liquid from the chickpeas. 1 tsp of cayenne pepper is a bit much. I was sweating while eating this!! (I liked it none the less) Will decrease the amt of cayenne a bit next time. High ratings from my husband, too. He also agreed to decrease amt of pepper!!!

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M.A.H.

Cooking Level: Expert

Home Town: Chesaning, Michigan, USA

Living In: Owosso, Michigan, USA

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Reviewed: Oct. 14, 2006

Amazing. This was the first time I've tried making curry, but it was very easy and VERY tasty. I followed other reviewers' suggestions and used diced tomatoes instead of the chickpea can broth, plus 1 tsp ground cinnamon instead of 2 sticks, and 1/4 tsp ground cloves instead of 6 whole ones. The tomatoes (and the cilantro!) really added to the flavour, but even before I added them, the fragrance of the spices filled up the kitchen. This was a big hit with my housemates and I'll definitely be making it again!

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Nilaa

Cooking Level: Beginning

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Oct. 8, 2006

Wonderful side dish for an Indian-themed dinner! I followed the suggestions of other reviewers and drained the chickpeas while adding a 14.5 oz. can of diced tomatoes, undrained. I also used ground cinnamon and ground cloves. Be sure to stir in the cilantro just before serving and to save some to sprinkle on top. The cayenne pepper made it spicy hot but not too much so- be adventurous and leave it in. Indian food has to have a nice bite to it! Serve some raita on the side to cool the palate if needed. Thanks for one of the best ways to cooking chickpeas I've experienced!

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