This is a fragrant and flavourful recipe from North India, usually eaten with fried bread like bhatura or puri. I like to serve it with rice for a filling vegetarian meal.
Used different ingredients. It's actually a fairly easy recipe that doesn't take nearly as much preparation time as suggested, especially if you use canned tomatoes. In addition, while it is mild in flavour this is a recipe that is easy to alter to your own taste. For a thicker, more curry-like and spicier sauce, just add some sour cream/nonfat plain yoghurt, curry, and red capsicum to taste. (Probably heavy cream could be used too.) Extra tumeric will give it that yellow colour. Highly recommended, especially if you like chickpeas. Use it as a base or enjoy experimenting. Either way, it is delicious. - 29 Sep 2008
Altered ingredient amounts. Excellent recipe. It took me two tries to get it just right though. I adjusted some items the second time I made it as follows. First, I reduced the amount of Chickpeas to one can while keeping the other amounts the same. I personally like this ratio better, and it left lots of extra gravy for rice or naan. Next, I used a high quality, rich black tea to heat the chickpeas. Third, it definitely needs the salt added. Don't underestimate this. Last I added a fair amount of cayenne to make it nice and spicy (again my preference). - 29 Sep 2008
Used different ingredients. I tasted it while it was still in the pan (during that last five minutes of cooking) and I was pretty disappointed in the flavour. So then I added another round of spices, including cayenne pepper, 1/4 tsp. garam masala, 1/8 tsp. curry powder, and 1/8 tsp. garlic salt. I let it cook for another ten minutes so that all the chickpeas were soft. I served it on top of brown rice and it is delicious. Instead of a tea bag I used some loose Indian-spiced rooibos. I would definitely make this again, I will just be sure to double the spices. - 29 Sep 2008