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Chickpea Curry

Reviewed: Aug. 9, 2011
This dish was very tasty and pretty easy, even for someone like me who had never made curry before. However, I didn't get it perfect the first time. I didn't taste any clove flavor, except when I accidentally bit into one. (I'll use ground cloves next time.) I thought the cilantro was a little too strong, although nobody else seemed to mind. And I left out the chickpea "juice" per a suggestion here, but that made it too dry and not saucy enough, so I had to add water. Other substitutions worked quite well: instead of 1 tsp of cayenne, I used 1/2 tsp of chili paste, which was enough heat for me, but a fire-breathing pepper fiend might want a full teaspoon. I substituted 1 & 1/2 tsp ground cinnamon for the cinnamon sticks. I also added a bunch of ground black pepper to enhance the flavor, a modification I strongly recommend.
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