The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 7, 2009
Delicious, healthy, and cheap! Added diced tomatoes and kale- fabulous.
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Cooking Level: Beginning

Home Town: Atlanta, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
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Reviewed: Jan. 7, 2009
Ok, I feel bad giving this a 3 but It's just not very good without adding your own alterations. I made the recipe "as is" and was NOT happy with the flavour. After adding Curry, potato, sweet potato, salt, and a couple Tbl. of heavy cream. It was good enough to eat. Still not mind blowing. Great base though. Thank you Served with "Indian Saffron Rice" & Naan both recipes found on this site as well... TRY THE NAAN! It's easy and TASTY!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 4, 2009
Delicious! I agree with those reviewers who said this is the right amount of spices if you use fresh (and freshly ground.) Highly recommend buying a $20 spice grinder, makes a big difference for dishes like thsi. I also added a couple potatoes (steamed and cut into 1"-2" cubes) and it added some nice texture alterations. Only weird thing was biting into a whole clove or piece of cinnamon - I'd recommend crushing the cinnamon to the point that the pieces are quite small and taking the cloves out after cooking.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 25, 2008
SOOOOOOO GOOOOOODDDD!!! I use this all the time, when I am serving it to my friends, I go light on the spices, but for me I use them all. I love spice!!! This is a great meal for a vegetarian!!!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Dec. 17, 2008
An okay recipe. I added cream to the mixture to make it more saucy. Omit the cilantro. Good blend of spices with flavors at the beginning and the end of bites. I think that there would be better recipes to try that wouldn't take the adjusting that I needed to do to get a good flavor
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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: Dec. 7, 2008
Great ant easy recipe ! It is very fast to make, and my husband loved it. Will definitely be making this again.
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H

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 16, 2008
I followed others suggestion and added canned tomatoes. This is excellent with the Kiwi Raita recipe, which is a complement to the spiciness.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 23, 2008
I was back in the US for a bit and was missing Indian food, so I made this for my mom for lunch. We both absolutely loved it! We used ground cinnamon in place of the stick and mashed up the chickpeas a bit, like another reviewer said to do.
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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: Oct. 19, 2008
My rooommate and I love this recipe. It's fast and simple. I cut down prep time by mixing the spices together first. I've made this for an every day meal and for a dinner party. We can't get enough.
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA
Living In: Queens, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 17, 2008
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 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 15, 2008
Next time I will serve with rice...maybe jazmine rice.ummmmfm,My husband gave a 10.
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Cooking Level: Beginning

Home Town: Manati, Manati, Puerto Rico
Living In: Weston, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 14, 2008
This is my 3rd time making this curry and I think its great! I followed everyone elses recommendation to double, if not, treble the spices used(to tell you the truth I sprinkled spice til it acquired enough for my taste). I added half a vegetarian vegetable bouillon and also added some garam marsala just for the extra "zing". Another recommendation for all the vegetarians out there that aren't keen on chickpeas. Try soy chunks!! It works!
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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: Oct. 10, 2008
Used frozen kale instead of cilantro at the end. And added large shrimp, halved lengthwise for protein. On brown rice. There was enough chick peas left over, so I made a hummus with them...gorgeous!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 28, 2008
My husband really liked this; my 3-year-old, not so much. We ate it with naan and mango chutney. I halved the recipe, and added 1/2 cooked chopped sweet potato. I also followed the recommendation of another reviewer and drained the chickpeas and added ground cinnamon. (I also used whole cardamon, well-smashed, because I was out of ground.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 28, 2008
I didn't have cinnamon sticks so I just added about a tsp of ground cinnamon. Excellent dish. Couldn't stop eating it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 26, 2008
Great recipe! I didn't use the liquid from the chickpeas because canned liquid is usually tinny. I substituted about 1 1/3 cup homemade veggie broth. I did mash up a little bit of the chickpeas right at the end for thickness. I also simmered for about 25 minutes to let the flavors mix. I had some Thai lemon basil I needed to use so I threw that in with the cilantro. Good but not necessary. It had a great spice - for those who don't like spice I would use less than 1 tsp. red pepper. Overall - I loved it and would definitely make it again! My boyfriend, who thinks Indian food is horrible, loved this! I'm trying to ease him into it! Thanks for the great recipe!
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Cooking Level: Intermediate

Home Town: Geneseo, Illinois, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 18, 2008
Very good recipe, though a little hotter than I was expecting. To make a meal I added boiled potatoes, peas and a can of tomatoes.
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b

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 18, 2008
Fantastic! I followed the recipe as written, but rinsed the chick peas first and added a 1/2c of stock to simmer and thicken. I served it over brown rice. The next time, I'll make a double recipe it was that good.
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Cooking Level: Intermediate

Home Town: Wayne, New Jersey, USA
Living In: Hawthorne, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 14, 2008
This recipe was AWESOME!!! I took others advise and added 14.5oz diced tomatoes which in opinion is a MUST for this recipe. Also I doubled the spices but left out the turmeric (didn't have) & cayenne since I was serving to my 5yr old. I also used ground cinnamin/cloves and added 1-1/2 tbls of curry powder. I rinsed the beans and added 1 can of vegi broth to make a gravy and served over white rice. Hubby wasn't too keen on all the spices but I absolutely loved this and will definately make it again albeit just for me :D
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 8, 2008
Great and easy recipe. I have a channa masala recipe that is similar in taste to this but requires many more spices (and is therefore more expensive to make). I made no changes to this at all, but I do suggest grating the ginger instead of chopping it. Using a parmesan cheese grater works really well. And if you're looking for this as a main dish (great served over brown rice), it won't be enough for 8 people, so you'll want to adjust it a bit.
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