By bearwacket on July 09, 2008
"Simple (especially with canned chickpeas), rich, and healthy. Serve with half a cup of cooked brown rice per serving and some spinach sauteed with garlic. Edited 5/5/2011 - You are so right about the cayenne! Sorry about that! That was some kind of typo. I am not a tablespoon-of-cayenne sort of eater, either..."
Serving Size: 1 (245 g)
Servings Per Recipe: 3
"Good recipe! I also thought that one tablespoon cayenne pepper would be too much and decreased it to 1/4 tablespoon which equals 3/4 teaspoons. I had no bell pepper on hand and used tomatoes instead. It is indeed very suitable for a quick meal and goes very well with both rice and potatoes. It also freezes well.
Thanks for posting."
"This was really an exciting meal to eat! It was so spicy. I cut the cayenne to half and it was still to spicy for most in my family. Next time I will cut it to one fourth and try it again! It had an excellent flavor just too hot for my family. Try it!!"
"This was simple and delicious. I mistakenly used hot curry powder instead of mild, so I added dried cranberries and another handful of raisins to balance out the spiciness. I'll definitely make this again!"
"Just made this for an early, quick dinner and it was positively breathtaking (and considering the amount of cayenne we added, my hopes were high)! Our first time attempting a dish with chickpeas. Accidentally made a double recipe with only about 2/3 the required onion, but it came out very well, and it seems as though it will keep well in the fridge for lunch tomorrow! Definitely will be returning to this one!"