Tea and Ginger Simmered Chickpeas
From
660 Curries
Cookbook
Page 331
Cuisine: Indian
Course: Main Courses
Photo by tignor
Photos (1)
tignor
Reviews
1 reviews,
average rating 5.0 / 5
★
★
★
★
★
1 found this helpful
Sign in to mark helpful
Our favorite recipe in this entire book. We make this a few times monthly, using 1 serrano pepper and leaving out the cilantro and lime juice. It's so fast, yummy as hell, and really filling. We serve with ready-to-eat rice from MTE or Kohinar and naan. Delicious.