Protein-packed canned chickpeas are ideal for nutritious vegetarian cuisine in a hurry. Toss them in a spicy mixture then add to colourful vegetables. Serve with couscous or warmed chapattis and plain yoghurt. Delicious!
I didn't have onions so left them out, instead used about triple the amount of cherry tomatoes (500 grams), and more chickpeas (400 grams drained, rather than a 400g can). I added extra powdered chili and cayenne pepper for a bit more of a kick - this might not be necessary for anyone else, I think it could have just been my garam masala being past its best and losing some flavour. Also I felt it needed salt, which I didn't see in the recipe. Not a lot, just a dash to make the flavours more pronounced. - 08 Jun 2012
Had a tin of chickpeas in my cupboard and didnt really know what to do with them. Used this recipe and it was lovely although i added a little chilli powder and salt. - 09 Jan 2017
Delicious. Only deviation from recipe was adding 1/2 tsp of chilli powder. I'd put chickpeas onto soak last night and was looking for suitable recipes. I'm glad I fouind this one. Thank you - 07 Oct 2012