Chickpeas with ginger and cumin (dhabay kay chanay) from Madhur Jaffrey's Spice Kitchen: Fifty Recipes Introducing Indian Spices and Aromatic Seeds by Madhur Jaffrey

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

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

  • wester on October 02, 2010

    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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