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.
This recipe is easy to follow and I've gotten many thanks for serving it. The only alteration I made was to mash about half the chickpeas to make it a little creamier. This can also be done with the food processor.
This was so easy and super yummy. My toddler and even the baby(almost a year) both devoured it. I used tomatoes fresh from our garden(super sweet) and served it with broiled slices of fresh baby eggplant and zucchini(from the garden) and all of it together made a fabulous lunch which tasted even better the next day! EDIT/UPDATE Yesterday I tried this for the first time with canned tomatoes instead of fresh(the season is over) and thought that an update was neccesary. I used a 15 oz can of petite diced tomatoes which worked out well but b/c of the difference in flavor I ended up doubling all the spices and also added about 1/2 tbsp of ground cumin as well to get the same flavor I was used to with the fresh tomatoes. Also just to add like others have stated I saute the onions adding them to the seeds and then add the tomatoes. This is still one of my favortie go-to lunches!: )
Yummy!!! I also took 1/3 of the chickpeas and pureed them in the food processor to make the sauce creamier and the recipe turned out delicious!
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.
We really enjoyed this recipe! I loved how easy it was and it was delicious- I served it over rice as a main dish. It's a good way to take a break from meat during the week and it's cheap too as long as you already have some of the spices on hand.
My favorite recipe from this site so far! I only had canned tomatoes so I simmered the spices and tomatoes until they broke down. I doubled the spices and only used 1 can of beans to make it really saucy. I also added garlic because I add garlic to everything:o)
This was great cold as well. Very easy to make the night before--just hold off on adding the chickpeas until the next day so they don't get too soft.
This was FANTABULOUS! I added a little more chili powder and some cayenne pepper for more of a kick (I like it spicy)! This is a keeper!!
