Reviewed: Jul. 6, 2009

really tasty and easy to make. ate with naan from Trader Joes.

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Tammy Dunst

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Reviewed: Dec. 12, 2008

Loved this simple recipe and will definitely be making again. Made a day ahead and let soak up the flavors. Would also be good cold. Only change I made was using one can of diced tomatoes instead of the fresh.

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Michele H.

Cooking Level: Intermediate

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Reviewed: Oct. 1, 2008

This was really easy to make and tasted great! I also added some frozen spinach, roasted red pepper, red pepper flakes, and black pepper. I didn't have cumin seeds so I used ground cumin.

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Laura

Cooking Level: Beginning

Home Town: Long Island, New York, USA

Living In: Allentown, Pennsylvania, USA

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Reviewed: Sep. 12, 2008

This was so easy and super yummy. My toddler and even the baby(almost a year) both devoured it. I used tomatoes fresh from our garden(super sweet) and served it with broiled slices of fresh baby eggplant and zucchini(from the garden) and all of it together made a fabulous lunch, which tasted even better the next day!****EDIT/UPDATE**** Yesterday, I tried this for the first time with canned tomatoes instead of fresh(the season is over) and thought that an update was neccesary. I used a 15 oz can of petite diced tomatoes which worked out well, but b/c of the difference in flavor I ended up doubling all the spices, and also added about 1/2 tbsp of ground cumin as well to get the same flavor I was used to with the fresh tomatoes. Also just to add, like others have stated, I saute the onions adding them to the seeds, and then add the tomatoes. This is still one of my favortie go-to lunches! : )

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thamesarino

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Aug. 21, 2008

I love this dish! We take it to almost every social event we go to and each time someone asks us how to make it. We tell them we found it here at All Recipes!

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cchandola

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Reviewed: Apr. 16, 2008

My boyfriend and I absolutely LOVED this recipe. It was something out of the ordinary for us and it had great flavor. I would recommend this to anyone who likes chick peas or who likes a little Indian-type flair.

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fatalanna

Cooking Level: Intermediate

Living In: Rapid City, South Dakota, USA

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Reviewed: Dec. 11, 2007

This was a great vegetarian dish! I only made two changes - I used ground cumin instead of seeds (so I added the tomatoes and all of the dry seasonings to the pan first thing) and I added the onions a few minutes before the chickpeas so they could cook longer. I left it on low heat on the stove until the juice was thick and the it was delicious! I will definitely make this again.

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msuchef

Cooking Level: Intermediate

Home Town: Eaton Rapids, Michigan, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Sep. 3, 2007

First of all, two tomatoes is not enough. I used 7 roma tomatoes and wish I had used about 10. Secondly, why put the onions in last? Shouldn't they be sauteed first so they aren't hard? I put the tomatoes infirst and then simmered the seasonings. I also had to double the cumin and chili powder.

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KKH3

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Reviewed: May 2, 2007

I used other suggestions and the it turned out okay...much better the next day.

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LJANAY44

Cooking Level: Intermediate

Living In: Goldsboro, North Carolina, USA

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Reviewed: Oct. 15, 2006

I used three tomatoes and added tomato paste to make it a more even consistency. I also added some cinnamon and cardamon to the beans. My dinner guests were skeptical but everyone conceeded that the beans were delicious!

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KATRICK123

Cooking Level: Intermediate

Home Town: Krakow, Lesser Poland, Poland

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 1, 2006

The lemon pepper in this recipe kind of overpowered the rest of the flavors, and I didn't think the recipe was exceptionally good. A good meal to make once but that's it. It is easy to make but just doesn't quite hit the spot.

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JUNATHENA

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Reviewed: Jun. 10, 2006

This is a basically good recipe that needs a bit of flavour and interest added. I add about 1 tsbp of chaat masala (available from Indian groceries) towards the end of cooking and serve with puffed rice - yummy!

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Bahu

Cooking Level: Intermediate

Home Town: Chandpur, Chittagong, Bangladesh

Living In: London, Greater London, England, U.K.

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Reviewed: Dec. 4, 2005

Quite satisfying. (I wouldn't call it spicy, however.) The Chickpea Curry recipe on this site is a bit tastier, if my memory serves me correctly.

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Mark P

Cooking Level: Intermediate

Living In: Berkeley, California, USA

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Reviewed: Oct. 30, 2005

This dish is fabulous (with a little tweaking). I added a little bit of cinnamon, curry, and garlic to it and doubled the chili powder... with fantastic results.

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TDJUST02

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Reviewed: Oct. 14, 2005

As there are no times listed on this recipe, every cook will have different results. I followed the recipe until I stewed the tomatoes, but the taste was a bit tame, so I doubled everything, with decent results. I also added a bit of coriander, cloves and raisins; garlic, a little curry, and a half-tsp of cayenne and it worked out well. I'm not sure if the recipie here is dumbed-down for Amerikans, but my Pakistani friend's version tastes more like the one I made, with cloves, raisins, coriander and who knows what else. PS

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Poopy Shoes

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Reviewed: Jul. 10, 2005

This was edible but not something i would make again. and i LOVE chickpeas

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CRAZYDAFFODILL7

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Reviewed: Apr. 30, 2005

Good, but definitely not fantastic. I made the recipe as per the instructions, and I didn't care for it at all. It was very bland and the texture wasn't great. I pretty much doubled all the spices and cooked it longer and then it tasted much better. I also added some garlic. It was even better the next day (which is why it gets 4 stars instead of 3).

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SILLYSARAHC123

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: New York, New York, USA

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Reviewed: Mar. 16, 2005

The flavor was good but because the chickpeas hardly softened at all, the texture was pretty unpleasant. I think the seasonings would work well with cauliflower/potato/peas.

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