Reviewed: Mar. 21, 2012

This is a lovely dish, delicious. I did not have yoghurt so used creme fraiche and frozen peas instead of tinned which worked very well. I also used vegetable stock as I think meat stocks are unsuitable for vegetable dishes. The result. excellent. Will make again and again

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Reviewer:

Ann

Reviewed: Jan. 5, 2012

I made this with doubled spices and fresh spinach. Still missing something.... so I added 1.5 tablespoons of corriander chutney that I bought from a local Indian store. Kicked up the heat and taste. Too each his own!

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Reviewer:

ksettle70

Reviewed: Jul. 29, 2011

I LOVED this!!! Will absolutely make it again!! May cut down on the amount of curry, b/c my daughter isn't much of a spice lover, but beyond that, it's fantastic!

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Reviewer:

Jimmys Girl ;)

Reviewed: Jun. 14, 2011

This is a really nice everyday dish. It can be thrown together surprisingly quickly...and is wonderful vegetarian comfort food if you sub. out the chicken broth for veggie broth! Planned to give this one 4 stars, but after letting it rest for a while in the pot, it got even better, so it got a promotion! I made it exactly as the recipe states at first, but the flavor wasn't quite strong enough for my tastes, so added another generous amount of curry powder and it was perfect!

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Reviewer:

tygrlilly

Cooking Level: Intermediate

Reviewed: Apr. 15, 2011

This really satisfied the taste that I want from Indian food. Now, FYI, I am from Kansas, so it may not be totally authentic , but I thought it was wonderful. The spice got my attention, sweetness from the peas, healthy, and low fat. Now, I did use what I have on hand, so frozen peas and beans, and used 6 cloves of garlic. I did increase the temp to medium high for the onion, garlic, and spices until soft. Also, added plain greek yogurt on top after served in a bowl. Very good and highly recommend.

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Reviewer:

Blue Legume

Cooking Level: Intermediate

Living In: Wichita, Kansas, USA

Reviewed: Feb. 5, 2011

Amazing Recipe! One alteration I made was to replace the vegetable oil with olive oil, and combining that oil with the garlic, red pepper flakes, cumin, and curry in a Tupperware container, then shaking the chickpeas in the mixture and allowed it to set in the fridge for 3 days prior to making. This allowed the chickpeas to absorb all the spices and taste incredible! For the final product I replaced peas with chopped green bell pepper and sauteed it with the onion, then added the chick pea mixture and served it over some thin spaghetti. It is always amazing.

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Reviewer:

swim-bike-run-cook

Cooking Level: Intermediate

Reviewed: Jan. 26, 2011

I was looking for a chick pea recipe and found this. The chick peas I had were cooked, dried chick peas (not canned), and I didn't have canned sweet peas, so I microwaved frozen peas. I also substituted vegetable broth for the chicken broth, added some extra water, and cooked longer than the recipe called for (based on one review I read and the fact that I wanted to put my daughter to bed before dinner). The result was delicious! For those who couldn't guess based on the amount of red pepper flakes called for, this is fairly spicy. My husband and I ate it plain, but others might want to serve it over basmati rice or with naan (as a number of reviewers recommend) or, for those who really don't like spicy food, reduce the amount of red pepper flakes.

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Reviewer:

miriyummy

Reviewed: Nov. 23, 2010

I followed the comments and added a can of tomatoes, I also doubled the spices and I thought it was well seasoned. I used half dried chickpeas and 1 350 g can of chickpeas (not sure if it was 15 ounces or not). Really good and really cheap!!!

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Reviewer:

kate08

Cooking Level: Beginning

Reviewed: Nov. 3, 2010

I can't believe how good this was! I followed the recipe exactly - it was super simple to make. Served over white jasmine rice it was delicious.

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Reviewer:

zkatom

Cooking Level: Intermediate

Reviewed: Oct. 26, 2010

I was so excited for this dish based on the positive reviews, but was very disappointed. There was a good amount of heat in the dish (I doubled the red pepper and cumin), but it lacked any other flavors. Even my husband, who will eat anything, declined to touch the leftovers.

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