Reviewed: Mar. 21, 2011

Very good! I used dried cranberries, and since the pine nuts are something close to $30/lb, I opted to use walnuts (that I oven-toasted at 350 degrees for 10 minutes). I doubled the cinnamon, cumin and garlic amounts. I first ate it warm and thought it was good. Then, ate some a few hours later after it had been in the fridge and thought it tasted even better!

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5 users found this review helpful

Reviewer:

TheresaKO

Reviewed: Mar. 19, 2011

I love the idea of this recipe, and I was super excited to try it, but it just didn't hit the 'this is yuuuummmmy' spot. Curries and Indian flavors are among my favorites to make; this recipe just wasn't quite there.

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3 users found this review helpful

Reviewer:

chef J.

Reviewed: Mar. 3, 2011

Very delicious! I did a few moderations: I added 1/2 cup shredded carrots and sauteed with the onions. I also added about 3/4 cup finely chopped spinach during the last 10 minutes. I garnished with almonds instead of pine nuts, since I didn't have them on hand. Will definitely make again!

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Reviewer:

LRN426

Reviewed: Feb. 27, 2011

This was delish! I cut down the pine nuts to 1/4 c to save myself some calories but I did find them an excellent addition to the dish. That said, I found this very salty for some reason so I think in the future I won't add that 1/2 t of salt it asks for. Will be making again!

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1 user found this review helpful

Reviewer:

emmajustine

Reviewed: Feb. 21, 2011

This is very very good. I made as is with the exception of the pine nuts. The garbonzo beans were still firm, so there's the crunch I needed. The flavors are very good. I hope to make this again.

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7 users found this review helpful

Reviewer:

brandysue

Cooking Level: Expert

Reviewed: Feb. 20, 2011

MMM this is delicious!! I left out the raisins and chickpeas and it didn't seem to make too much of a difference as some of the other reviews suggested. I used veggie broth instead of chicken it tasted fantastic! If you live in an apartment, this recipe will make the whole building smell of curry!!!!!

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5 users found this review helpful

Reviewer:

kateskitch

Cooking Level: Intermediate

Reviewed: Feb. 10, 2011

I left out the curry and pine nuts and used Red Quinoa. SO GOOD. Will make this again!!!

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1 user found this review helpful

Reviewer:

jlowe176

Reviewed: Feb. 10, 2011

Delicious! Our first intro to quinoa. Will definitely make this again.

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Reviewer:

rnvermont

Reviewed: Feb. 10, 2011

Tasty! I doubled all of the spices as recommended (I used a combo of regular and hot curry powder to add a little extra spice), and used a medium onion an entire 14.5oz can of chicken broth.

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6 users found this review helpful

Reviewer:

elsinore21

Reviewed: Feb. 3, 2011

This was out-of-this-world amazing! I didn't change a thing, except for substituting veggie broth. If possible, it tasted even better the next day as leftovers.

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4 users found this review helpful