-
-
My review
Chickpea Curry
10
AMINAH A. RAHMAN
"We usually recommend preparing the beans at home, but using canned chickpeas allows for a fast, convenient dish."
Added to shopping list.
Go to shopping list.
Ingredients
40 m servings 135Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat oil in a large frying pan over medium heat, and fry onions until tender.
- Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly. Mix in garbanzo beans and their liquid. Continue to cook and stir until all ingredients are well blended and heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 461629 Ratings
-
-
-
-
-
Most helpful positive review
1/6/2005
Delicious - I'd have a couple of suggestions for some other reviewers. If this tastes bland or you feel it needs 4x the spices, you probably are using jarred spices that have been sitting in yo...
Most helpful critical review
6/18/2002
I am a big indian food lover, I have tried so many dishes, and it seems almost impossible for me to find an indian dish that I do not like, until now. I thought that this dish was very poor,...
Most helpful
Most positive
Least positive
Newest
1/6/2005
Delicious - I'd have a couple of suggestions for some other reviewers. If this tastes bland or you feel it needs 4x the spices, you probably are using jarred spices that have been sitting in yo...
3/30/2003
Of the new recipes I try, my husband and I agree that I should repeat some of them, but with A. Rahman's Chickpea Curry, we both wanted it again the next day! I scaled the recipe (for which I'm ...
11/8/2002
I've already reviewed this recipe, but it's become such a favourite of mine that I had to review it again. The last time I made it I added a large can of diced tomatoes (drained) and doubled the...
7/4/2005
Pretty good, and so easy. I usually let it simmer for forty minutes to let the flavors blend, and served it over a bit of rice. For reference, 2/3rds a teaspoon of ground cinnamon is abo...
2/14/2003
This was very quick and so easy to make, and tasted very authentic. I added kale to the curry so it wouldn't have just chickpeas in it. Spinach would taste really great in this dish, too! Thi...
3/6/2005
Good basic recipe for chickpeas or "cholay." You can also top with chopped tomatoes, onions, and green chiles, or diced boiled potatoes. For more flavor, try adding a teaspoon of tamarind pulp...
10/8/2006
Wonderful side dish for an Indian-themed dinner! I followed the suggestions of other reviewers and drained the chickpeas while adding a 14.5 oz. can of diced tomatoes, undrained. I also used gro...
9/11/2010
This came out quite well. I added a can of diced tomatoes and doubled the ginger, cumin, coriander, and turmeric. I also threw in a little curry powder I had. I also added a diced baked potato w...
6/18/2002
I am a big indian food lover, I have tried so many dishes, and it seems almost impossible for me to find an indian dish that I do not like, until now. I thought that this dish was very poor,...