Chickpeas in a sauce from Curry Easy (page 187) 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

  • Eat Your Books

    The book suggests using this book's recipe for "Garam masala".

  • etcjm on June 01, 2020

    Perfectly good easy chickpea curry. Yes it does take a little longer than mentioned to get it to cook down but cooking it alongside a meat curry meant it didn't matter. I slice rather than chop the onions as I like the texture and as with any curry, make sure you cook the onions down properly. Adjust seasoning at the end with salt and lemon. I have tried numerous chickpea curry recipes, some are just meh but this was good. Had to use half a tin of good chopped tomatoes and had to use water as my chickpeas weren't organic. My last onion was used in this recipe until my delivery on Wednesday, the joy of lockdown cooking. I never run out of onions..

  • lilham on August 20, 2013

    It's a light (and rather bland) curry. Not sure I will repeat this again as it takes a little more than 30min to make. It takes better on the second day (leftover lunch), so maybe it needs a bit of time to develop.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.