How to make it

  • Heat oil in a large skillet. Add onions and garlic and sauté over a medium heat until softened. Turn heat to medium-low. Add the coriander, cumin, cayenne, and turmeric. Stir for a few seconds. Add the tomatoes. Cook the tomatoes until browned lightly. Add chickpeas and a cup of water and stir. Add the lemon zest, paprika, garam masala, salt and lemon juice. Cook covered for 10 minutes. Remove the cover add the minced chili and ginger. Stir and cook uncovered for 30 seconds.

Reviews & Comments 4

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  • hethejoy 12 years ago
    Even though i substituted a madras tamarind hot curry (it was the only one that made it over from the states!) this was an AMAZING dish!!! Thanks!
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    " It was excellent "
    lor ate it and said...
    Oh yummmmm... This recipe looks absolutely delicious!!! I prepared warm curried chickpeas as a side dish with dinner on the weekend and what a hit. I usually prepare curry dishes so it's not unusual for the smell of curry to be wafting throughout our home.
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    " It was excellent "
    sunny ate it and said...
    I love curry. Look forward to this.
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    " It was excellent "
    bluewaterandsand ate it and said...
    This sounds great!
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