Spicy chick peas from Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (page 316) by Moosewood Collective

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Eggplant, red pepper, and spinach curry

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Wlow on September 15, 2019

    Original note: Wow! Used dry chiles and lovely ripe homegrown tomatoes, canned chickpeas, no tamarind. 11/2019: Canned fire roasted tomatoes and canned chickpeas made this quick but too strong of tomatoes so N added gochuchang and eggplant pickle (brinjal) which added sweet spicy notes.

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