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: Derby, Kansas, 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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Caroline C

	Cooking Level: Expert Living In: Columbus, Ohio, USA
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Reviewed: Mar. 7, 2005

Very quick and tasty. Tastes great hot or cold. Next time I make it I think I will add more onion.

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EBOLAROLA


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Reviewed: Feb. 20, 2005

One of the best recipes I have found here... I tried it with black eyed peas too... delicious.

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PRECIOUS9491

	Cooking Level: Intermediate Home Town: Lahore, Punjab, Pakistan Living In: Houston, Texas, USA
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Reviewed: Nov. 15, 2004

I'd rate the taste alone a 4, but it was SO easy and it's made of things I always have on hand. I'm going to make it a staple. Oh, I used half the chickpeas with everything else the same, and put it over rice.

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SHARWICK


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Reviewed: Aug. 24, 2004

I just made it, yum. Make sure you heat the oil on low, as specified, because the cumin could burn when you least expect...

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Jasmine

	Cooking Level: Intermediate Home Town: Portland, Maine, USA Living In: San Francisco, California, USA
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Reviewed: Aug. 17, 2004

Excellent recipe, one of my favorites, and a great base for experimentation. Shredded chicken breast sauteed and added to the recipe is a nice addition, as is garlic. I think it would also make a great dip for pita chips

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MIKEI


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Reviewed: Apr. 21, 2004

This was a tasty as well as healthy. Thanks.

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SHELLMRTN

	Home Town: Chicago, Illinois, USA
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Reviewed: Feb. 15, 2004

This recipe is fantastically simple, tasty and very pretty! Thanks for posting!

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ANISAH


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