Reviewed: Apr. 18, 2012

five stars for the ease and delicious taste!

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Reviewed: Apr. 2, 2012

Good, and different (to me). This was my first attempt at middle eastern cuisine. I bought a bag of chickpeas and started searching for a recipe I could make with what I had in my cabinet. I made the following changes due to necessity: I cooked the garbanzos instead of using canned, which took 3 hours. I used curry powder, cumin, and turmeric in place of the garam masala, which I'm sure had a dramatic effect on the flavor. I also added red pepper and two chili peppers as I had seen in another recipe. The final product was really good, though the cumin was a little overpowering. If you have to substitute spices like I did go easy on the cumin.

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Reviewer:

pato

Reviewed: Jan. 30, 2012

very, very good. easy to make with ingredients i have on hand. thanks for the post Mondeep!

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Reviewer:

njmom

Cooking Level: Intermediate

Home Town: Middletown, New Jersey, USA

Living In: Sayreville, New Jersey, USA

Reviewed: Nov. 25, 2011

A Nice and healthy dish, very easy to make . Did it with only the haram masala since did not have the other. Wll definitely make it again, and serve with rice.

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Reviewer:

Liat

Cooking Level: Intermediate

Reviewed: Oct. 11, 2011

I made this alongside of curried chicken last night. I have to admit I followed the advice of others and added some additional spices (coriander, cayenne). I also accidently increased the onion to a whole cup. I absolutely loved this dish and the leftovers were even better. Will definitely make again.

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gosista18

Reviewed: Sep. 25, 2011

i loved this, my husband less so, but his only criticism was that it had too many chickpeas in it...so take from that what you will! the flavour was lovely, and mashing up a few of the chickpeas thickened the sauce beautifully. I served this as an accompaniment to Saag Paneer (Spinach and Cheese Curd) with homemade naan bread---it was terrific! thank you!

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Cyd_Delve

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Cooking Level: Intermediate

Home Town: Williamson, New York, USA

Reviewed: Aug. 14, 2011

This is one of the best Indian dishes I've tasted! I did not have channa masala so used other reviewers suggestions of 1 tsp. garam masala, 1 tsp. turmeric, 1 tsp. of cumin, 2tsp. salt, 1 tsp. coriander and 1/4 tsp. cayenne. I also mashed some of the peas to thicken but it took twice the recommended cooking time to boil down. Next time I'll use 1c water instead of 1-1/2. Excellent.

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Reviewer:

GOCUBSGO

Reviewed: Mar. 28, 2011

delicious

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Reviewer:

Michelle

Reviewed: Mar. 21, 2011

This is very tasty and healthy. I only give it four stars as is, but five if you make the changes suggested by ginniej - It tastes better and no need to go to a specialty store for a spice mix.

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Reviewer:

WENSMITH

Cooking Level: Intermediate

Home Town: Huntington Beach, California, USA

Living In: Falcon, Colorado, USA

Reviewed: Feb. 4, 2011

Very good, I have been making this a long time, minus the ginger. I add a sliced sweet red bell pepper to the onions and put only about 1/2 cup water (cuz I like it a little drier, it is so good with grilled fish!). It is not mandatory to use those spices either, you can use about 1/2 teaspoon each of cumin and a little curry powder and a dash of cinnamon. People are more likely to have those spices at home.

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