Good. I added curry paste.

This was pretty darned good! I used fresh roma tomatoes and halved the recipe entirely, but I wish I had used more tomatoes. Next time three tomatoes for one can of chickpeas!

Awesome after I took the advice from others and almost doubled the spices.

The best Cholay/Chana Masala recipie... as long as a couple of adjustments are made. 1. One can of chickpeas per batch 2. Use a strong robust black tea (Find a local Indian store and ask the clerk what their best tea is. For me it was Red Label orange pekoe) 3. Use a good amount of tea (about 1/8 cup per batch) 4. Don't split the beans in half, just dump the whole can in your tea-water 5. Boil down the tea water to about half, and throw everything else into this pot. (it helps to start the tea-water/chickpea process in a medium-large saucepan) One interesting variation is to add about 1/2c plain yogurt towards the end, this will add a little tangy, and give you more gravy to mix with your rice.

really good light curry. Alot of steps that is why I gave it a 4! It is worth it though if you have the time.

Pretty good, but a little bland. Next time I will add tumeric, and more cayenne and garma masala.

This was positively delicious. It tasted like I bought it from a good Indian restaurant. I served it over Basmati rice and it was perfect.

DELICIOUS & nutritious dinner time favourite! Not too complicated, and excellent flavour. I served it this time with plain couscous and "Absolutely Perfect Palak Paneer" from this site. Even better the next day, served alone with whole wheat pita! BIG hit with both my husband & I, and will become a regular for us vegetarians. One comment -- it's pretty salty, so no need to add salt to taste.

The way to make this taste it came from an Indian restuarant is to add a small can of tomato paste near the end of cooking. Much Improved!

This has the potential to be a great dish but it definitely needs more spices (garam masala and turmeric are NOT optional) and less garbanzo beans. Will certainly make again because this tastes quite authentic to me.

I tasted it while it was still in the pan (during that last five minutes of cooking) and I was pretty disappointed in the flavor. So then I added another round of spices, including cayenne pepper, 1/4 tsp. garam masala, 1/8 tsp. curry powder, and 1/8 tsp. garlic salt. I let it cook for another ten minutes so that all the chickpeas were soft. I served it on top of brown rice and it is delicious. Instead of a tea bag I used some loose Indian-spiced rooibos. I would definitely make this again, I will just be sure to double the spices.

I used more red pepper and more cilantro than the recipe calls for. Spicy, and healthy, it's yummy with pita or naan bread.

"utterly delicious" is what my boyfriend said about this. I served it with yogurt and rice. Thanks for the easy recipe.

This was really good but not my favorite Indian recipe.

This was delicious! For Indian food, it was relatively simple, too. I basically skipped step 2, putting everything together in step 3. This way the spices got more into everything insted of just part of it. I agree with the suggestions to lower the chickpea-to-vegetables ratio, next time I will use the whole amount of onions suggested and even more tomatoes. Thanks for the recipe, I will definitely make this again.

Excellent recipe. It took me two tries to get it just right though. I adjusted some items the second time I made it as follows. First, I reduced the amount of Chickpeas to one can while keeping the other amounts the same. I personally like this ratio better, and it left lots of extra gravy for rice or naan. Next, I used a high quality, rich black tea to heat the chickpeas. Third, it definitely needs the salt added. Don't underestimate this. Last I added a fair amount of cayenne to make it nice and spicy (again my preference).