Reviewed: Oct. 16, 2007

Easy, healthy, and great flavor. I add a can of diced tomatos and use dried spices.

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Reviewed: Oct. 16, 2007

Very tasty. Different and special, but "friendly" enough that my 89 year-old grandmother took seconds too! The smells it fills the house with are wonderful also. If you'd like to try using the cinnamon sticks, break them up a bit and then put them in a pint mason jar and add your blender attachment. Whirl until fine. The aroma when you do this is incredible. I also agree: fresh spices are a MUST for this. If you don't regularly cook with cumin and turmeric, it's very likely that yours are too old.

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AmandaM

Cooking Level: Intermediate

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Reviewed: Oct. 13, 2007

This was good, but in our opinion it needed much more flavor. We are big fans of indian food, and really enjoy the flavors. We found it a bit bland (it had enough spice, but just not flavor for us), but we know it has huge potential for us if we add additional spices. Thanks for the recipe!

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Patty Jo

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Reviewed: Oct. 13, 2007

Love this recipe. I cut it in half. I also rinse the chickpeas to reduce the salt. Thanks

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arual

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Reviewed: Oct. 12, 2007

Made this for husband and two friends, and it went over very well. Added potatoes, (undrained) canned tomatoes as mentioned by other reviewers, and I mashed some of the chickpeas. I didn't have coriander; I'll buy it before I make it again. Used ground ginger instead of fresh. The curry ended up a little dry for my taste -- that's the reason for 4 stars, and next time I will add more water. I served it over basmati rice, but hubby and I prefer jasmine (although I know that's not as authentic). Ooh, and I made the chapati bread - it smoked up the house, but it sure added to the meal!

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KYBecky

Cooking Level: Intermediate

Home Town: Lexington, Kentucky, USA

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Reviewed: Oct. 12, 2007

I made this last night and it was very, very tasty, and pretty. I added some tomatoes to it like someone else said they did. It was so good, I'm making some more for potluck at church tomorrow! Its a keeper!

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Sharon

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Reviewed: Oct. 12, 2007

My husband and I are always in search of recipes with the following qualities: quick, easy, budget friendly, and healthy. We also try to eat vegetarian at least once or twice a week. We like trying new flavors but do not usually cook a lot of curry-based dishes. We both found this recipe to be delicious and very filling. We served it over jasmine rice as another reviewer recommended. Now that we have all of the spices in the house (we only had to buy one or two items, I believe) then the only ingredients we will need to pick up to make this in the future will be the chickpeas and an onion. We will definitely be making this again soon.

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EBLAIRJ

Cooking Level: Intermediate

Home Town: Pensacola, Florida, USA

Living In: Decatur, Georgia, USA

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Reviewed: Oct. 11, 2007

My husband and I are big Indian food fans, so we had to try this. It was pretty easy to make, and tasted great. We doubled most of the spices though; the flavor of the original recipe was a little subtle for us. Delicious over basmati rice!

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Amy M

Cooking Level: Intermediate

Living In: Columbia, South Carolina, USA

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Reviewed: Oct. 10, 2007

I am not a huge fan of Indian food, and I’ve certainly never attempted to make curry on my own, but this stuff is delish! I used only one can of drained chickpeas, and added one big red potatoe (cubed), 2 big sliced carrots, half a green pepper plus one can of broth. As suggested, I mashed up some of the chick peas and halved the pepper. This is easy to make, tasty, cheap and not bad for you... What else can you ask for. Plus considering that many reviewer has adapted this recipe to suit their personal tastes, it’s also flexible. OH... I didn’t have any cumin! Will definitely make again. My husband will never eat, but it’s perfect for me for lunch! THANKS for sharing.

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TORTUGAS2X

Cooking Level: Intermediate

Home Town: Coraopolis, Pennsylvania, USA

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Reviewed: Oct. 10, 2007

First of all, let me say that this was a good one overall, but I couldn't find chili paste anywhere! I used chili sauce instead and I do not recommend it. The sauce tasted like ketchup with a tiny bit of kick to it. To make up for the lacking paste, I added some red pepper, chili powder and cumin, probably 1 t., 1/2 t. and 1/2 t. respectively. The sauce smelled so good, but I was disappointed at the lack of flavor. I'm sure the chili paste would have remedied that a bit. I pressed, froze and pan seared my tofu before adding it. Also, I cooked all of the other ingredients together for about 15 minutes so that the tofu could soak up the flavor and added the bok choy for only about final 3 minutes. It was still a tad crunchy that way. This is a keeper, but next time, I'm going to spice it up!

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Mallard S.

Cooking Level: Intermediate

Home Town: Neponset, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 10, 2007

WOW! What a great recipe! I substituted 1/2 tsp ground cinnamon for sticks, ground ginger for fresh and added dried coriander (sprinkled to my liking) as these are what I had on hand. I let everything cook together for approx. 10-15 or until most of the liquid was absorbed and served over white rice. Will definitely be making this again - thank you for sharing.

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JayViolet

Cooking Level: Expert

Home Town: Weehawken, New Jersey, USA

Living In: Bloomfield, New Jersey, USA

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Reviewed: Oct. 9, 2007

This was really good for a quick lunch, but it seemed to *need* something. I even added cumin seed and extra garlic to give it more depth of flavor. It was pretty thick too. I may add some water to the leftovers, and simmer it covered for an hour to see what happens. Also, the recipe calls for WAY too much cayenne IMO, I used about half the recommended amt, and it was a tad too spicy when eaten with rice. I'm not a weenie when it comes to spicy food either!

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RAZBERISWRL

Cooking Level: Expert

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Reviewed: Oct. 9, 2007

This is a great dish that is so easy to make. I have two small children, so I used only half the cayenne pepper, but it was still too spicy for them so I had to add yoghurt to cut the bite. (I love the spiciness so I added crushed red pepper to my portion!) I used ground cinnamon and almost double of the remaining spices. YUMMY!!

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Lana

Cooking Level: Expert

Living In: Dallas, Texas, USA

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Reviewed: Oct. 9, 2007

so good,i was searching for a good chickpea recipe...finally i got this.really delicious and everyone liked it. but i didnt have coriander also i skipped cloves and double the spices with some 2tbsp cream. perfect with rice and salad.yummy

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the butterfly

Cooking Level: Intermediate

Living In: Malé, Malé, Maldives

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Reviewed: Oct. 8, 2007

yummy, nice warm flavor--inexpensive and very filling! Served both of us plus some leftover. Adding bread and a salad would probably serve 4 easily.

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Ann

Cooking Level: Intermediate

Home Town: Edgewood, Washington, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Oct. 8, 2007

Thank you for a wonderful and easy recipe. It turned out great.

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heidihh1

Cooking Level: Intermediate

Home Town: Bloomington, Minnesota, USA

Living In: Fridley, Minnesota, USA

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Reviewed: Oct. 8, 2007

I often double or triple spices in recipes because I like a lot of flavor, but didn't find that necessary with this recipe. It packed a lot more punch than I expected! It was tasty, but I think I'd like to mash the garbanzo beans a little bit next time.

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curly girl

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Chehalis, Washington, USA

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Reviewed: Oct. 8, 2007

Yummy! I modified the heck out of this recipe, but the basic list of ingredients returned a delightful little dish. My husband ran out for pizza and wings and by the time he got back I was already sitting down with my dinner.

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chumler

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Reviewed: Oct. 8, 2007

Soooo delicious!!! I'm not sure what some of the reviewers are talking about when they say this has no flavor. I made a few adjustments. I added 1/2 cup of coconut milk, and I added 2 medium sized potatoes and it was excellent. I didn't have coriander salt, but the recipe still came out very delicious. Also, I added a little of bit of brown sugar because the cayenne pepper was a bit overwhelming. Next time I would cut back to about 1/2 teaspoon of cayenne pepper, I love spicy food, but this was just too much, but the brown sugar helped tone it down. Thanks for the recipe!

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Sara W.

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Reviewed: Sep. 6, 2007

Way too much cinnamon and chickpeas for my personal taste. Cut back to 1/2 tsp. Next time, will only use 1 can of beans but keep the rest the same. Took the advice and drained the liquid from the beans and substitute with approximately 2 cups of water. Added already cooked chicken. For some reason, my turned out a bit watery, so added a bit of cornstarch to thicken it up. Otherwise, tastes very similar to what i get in a resturant!

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buyo

Cooking Level: Intermediate

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