Chickpeas with Ginger and Cumin (Dhabay Kay Chanay)

From Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds

Cookbook

Author(s): Madhur Jaffrey

Page 62

Cuisine: Indian

Reviews

1 reviews, average rating 4.0 / 5

Sort: Date ↓ Rating ↕ Difficulty ↕ Cooked ↕

wester

15 years ago

★ ★ ★ ★ ★ 4/5

0 found this helpful Sign in to mark helpful

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.

Report