Chickpeas with Ginger and Cumin (Dhabay Kay Chanay)

Page 62

Cuisine: Indian

(1 review)

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Recipe Review

Good aromatic but not too hot chickpeas.

The tea did not make much difference visually.

I put quite a lot of extra garam masala, lemon juice and ginger in with the final adjustments, sometimes nearly doubling the given amount. I would also greatly increase the amount of tomatoes next time, to as much as two cups.

Served with rice and a salad.

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