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Chickpea Curry
October 08, 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 ground cinnamon and ground cloves. Be sure to stir in the cilantro just before serving and to save some to sprinkle on top. The cayenne pepper made it spicy hot but not too much so- be adventurous and leave it in. Indian food has to have a nice bite to it! Serve some raita on the side to cool the palate if needed. Thanks for one of the best ways to cooking chickpeas I've experienced!

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