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Pakistani Spicy Chickpeas

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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