I love the simplicity of this recipe- I seem to make it when I don't feel like going to the store because I already have everything on hand. I have not been adding the salt, the coriander and other spices add enough flavor that it isn't necessary. Tasty and filling!
A versatile and outstandingly yummy recipe! I used very little oil, just enough to 'pop' the mustard seeds, and since there was no fresh tomato I used about 2/3 cup of salsa. Who could have guessed THAT would taste good?! I also had to omit the sesame seeds for lack of them, and reduced the salt but was generous with curry powder. At the end I let some baby spinach wilt in the pan, squeezed on a bit of lemon juice, and ate it with sweet potato. I'll be sure to make this one again, so thanks for posting!
Sooo freakin' good! I've been meaning to review this recipe for a while, especially since I now keep a ready stock of chickpeas so I can make this whenever I get a craving. I made a few substitutions/additions based on earlier reviews that I love and now use every time. I add half a (juicy) lemon's juice toward the end of cooking(lime works well too), let it evaporate a little bit and then add some chopped up fresh cilantro. I also add at least another chopped tomato at the end and stir it in just long enough to get warm. So yummy and perfect for the summer!
Very good. I made a few changes since I didn't have mustard seed. I picked out what I could but ended up using garam masala in its place. I added more than a tsp of curry powder and will next time add way less salt. I added a pinch of mustard powder, about a half cup of thawed kale and about 1/3 cup of chopped fresh cilantro. That added the umph I needed. Thanks for sharing.
Really quick and easy to make, great when you don't have much time or ingredients! I didn't use sesame seeds and had to use tinned tomato instead but it didn't cause any problems. I think next time I'll add more curry powder as the 1 teaspoon didn't seem quite enough, but that's just me!
This was great! Easy to prepare and fast. We drained the peas and saved the liquid to add as needed (I think about 2 tbls.) Thanks again for sharing this one. I've already passed it on. MR Jackson. I made this again for my in-laws and company. Big hit. Thanks again and again.
This is a great dish! I also cut the oil to 2 teaspoons, and it was fine. I served it with wholwheat pasta and spinach. A really good recipe, as it's so easy and yet delicious too!
This was wonderful! I sauteed some spinach and sweet yellow onions in the same pan after the chickpeas were done, and served it all in a whole wheat tortilla. Excellent! On another note, this is even better the next day!
I usually tweek recipes but I followed this one as written. I was just excellent served over rice with some of it wrapped up in a tortilla. I put extra hot sauce on the tortilla version. Thank you yogi
This was a simple and tasty dish. Great if you only have a few minutes to get dinner on the table. I cut the oil to 2 teaspoons which I don't think affected the dish. While I fully enjoyed it, it felt like something was missing - maybe a little more corriander or curry. I served mine on top of bulghar with sauteed spinach on the side. Thanks yogi.