About this recipe: Chickpeas are simmered in a fragrant and spicy curry sauce and garnished with fresh coriander. Serve with rice for a great vegetarian midweek meal.
Something else. I added a tin of Napolina chopped tomatoes that I briefly blended with my hand blender. It provided a lovely additional flavour that complemented the chick peas and the spices perfectly, reminding me of some Moroccan dishes that I've tried. - 15 Mar 2009
This was a surprisingly easy recipe to make - if you prepare the ingredients ahead of time (such as chopping the coriander and ginger) it's barely any trouble to make - especially if you take the lazy route (like me) and use boil-in-the-bag basmati rice! The taste is wonderfully warming although a little spicier than some people (not me) might like. If you're wondering I would compare the spiciness to a jar of Dopiaza cooking sauce. - 15 Mar 2009
i HAVE BEEN USING THIS RECIPE NOW AS A BASIC AN THEN ADDING MY OWN TWIST. 2NITE I AM ADDING LEFT OVER ROAST PORK AN 1 TIN OF CHICKPEAS. VERY GOOD..... - 17 Nov 2011