I followed the recipe exactly and it was very bland. I was able to save it by adding additional ingredients, but as written, the recipe wasn't very good. There are much better chickpea recipes out there.
This was a good Sunday afternoon lunch. Simple and quick to prepare and full of good things. Served over brown rice. Surprisingly bland when reheated the next day. Eat it fresh!
I followed another reviewer and halved only the spinach and chickpeas, which made two to three servings with brown rice. I was glad to have done this - the ratio was just right of spices/sauce. I also used half a tablespoon of canola oil, omitted the water and sugar, and reduced the salt. I have made many chana masalas, but never with tamarind or spinach, and we loved what they brought to it!
Super!!!! I loved this dish with its unique flavor! I used a little over a TBSP Extra virgin olive oil instead of the cooking spray and salted and peppered my onions and cooked them a little bit then added my layers of seasonings.Used my favorite fire-roasted tomatoes and I did not use the water. I used 1/4 tsp cumin because I like it to be subtle in food. Then, after tasting, I added 1 more tsp of tamarind paste because it was not coming through very strong. After another tsp, it really shined in the dish and gave a beautiful deep hue to it as well!! Really liked this recipe, thanks for posting!!
I cooked up my own chickpeas & this is a fabulous dish! Fast & easy. Everyone loved it. Frighteningly healthy, too. Made for My 3 Chefs 11/08.
This is an awesome recipe!!! I halved the spinach and chickpeas, doubled the tamarind and made this into two servings without rice. My meat loving husband absolutely devoured this dish. It was so flavourful and satisfying. Very yummy! Thanks AJO! I can always count on you for great veggie recipes.