37 Reviews of Chickpea Curry (Garbanzos)

From: MizzNezz

On Jul 16, 2002

I loove chickpeas, and oh boy, this is a great way to fix them! I didn't change a thing in this recipe. I used 3 t curry powder, and it was just right. The fresh ginger is great with the chickpeas. It was so good and so quick, I will make it a lot! Thanks SaraFish!!

From: olivejuice

On Mar 17, 2008

This recipe was simple but great. I used Hot Madras Curry Powder - about 3 Tbsp. I also subbed the fresh tomato with a can of diced tomatoes with its juices... I just eliminated the water from the recipe. I topped this with fresh cilantro and served it with hot naan bread. Soooo delicious.

From: Kharma

On Jan 10, 2003

Completely delicious and very easy. I make this all the time for myself and friends and I get rave reviews every time. Sometimes I add potatoes.

From: Aroostook

On Feb 23, 2003

Loved this recipe! Changed it just a bit...mashed the chickpeas instead of leaving them whole and served this as a "spread" on whole wheat pita. It was wonderful!! Thanks for posting.

From: Chef #244913

On Jun 20, 2007

Was a little bland...had to add more curry,chili peppers, seasoning salt and more salt. Next will add chili powder too.

From: Chef #612010

On Oct 11, 2007

Very Delicious and easy recipe!! My first time making it, i quadrupled it for a side dish to be served at a potluck. Everyone loved it!

From: CoffeeMommy

On Dec 30, 2006

We really like chickpeas and this recipe certainly is a good way to prepare them! Next time I make them I will add the onions at the end as per Spicy Chickpeas (spicy chickpeas), since I found that that added a very nice crunchy touch. I will also add an extra tomato. 3tsp curry gave just the right level of spiciness for us. Overall this was a lot of comfort in a bowl on a rainy night!

From: BellaXenia

On Dec 16, 2005

TOTALLY GORGEOUS! I made a tiny addition of approx a third of a can of coconut milk and squashed the chickpeas a little bit to make it all creamy and it was DERISHIOUS!!!

From: Chef #371464

On Nov 25, 2007

I really like this. I didnt have any fresh ginger so I used powder (1 1/2 teaspoons) and added 5 teaspoons curry powder and a good pintch of back pepper. The rest I added as directed. Needed 1/4 cup of water and took about 30min. to cook down. Very tasty, thanks for sharing.

From: Callmesmith

On May 6, 2006

I've tried making this twice. The first time, it was not so nice, but I put that down to the fact I only had pretty ordinary curry powder. The second time, I cut way back on the oil, and used two heaped teaspoons of tandoori curry paste, and added a shake of garum masala right at the end before serving. What a difference! Very yummy.