I didn't have enough chickpeas to make a full batch so I added kidney, black, and pinto beans to compensate but otherwise I left the recipe unchanged and I like it a lot. (Probably it's better with multiple types of beans anyway.) It's different which is why I was drawn to trying this recipe, and I may just make this a regular light meal type dish. FYI: It has quite a kick to it in terms of heat so if you have a delicate palate dial back on the spices. Even if heat doesn't phase you, I suggest adding a cooling raita dish to a meal that includes this dish. I used decaf brewed black tea as I knew one of the people eating it is sensitive to caffeine. Very different and very nice!
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I didn't have enough chickpeas to make a full batch so I added kidney, black, and pinto beans...