Canned chickpeas with garlic and ginger from An Invitation to Indian Cooking (page 211) by Madhur Jaffrey

  • asafoetida powder
  • chickpeas
  • garlic
  • fresh ginger
  • turmeric
  • potatoes
  • tomato sauce

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

Accompaniments: Poori; Paratha; Bhatura

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

  • clcorbi on August 21, 2017

    Agree that this is delicious. I made this with yukon gold potatoes, and used only three potatoes because it seemed there were more of them than the chickpeas--I'm guessing that in the UK potatoes are a lot smaller. Anyway, I also didn't bother boiling the potatoes before dicing--I just peeled and diced them, added them to the curry, and let the whole thing simmer for an extra 20 min or so until everything was nice and tender. The flavor is really nice, verging almost on too salty, but if you are serving this over rice then it's perfect. Next time I would add a bit of tomato paste, not just tomato sauce, to up the tomato flavor a bit.

  • lorloff on August 14, 2013

    Delicious. I used purple potatoes and chopped them and only par boiled them slightly. Also boiled down the sauce to thicken at the end.

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