11 Reviews of Gingery Chickpeas in Spicy Tomato Sauce

From: kitkat 2

On Oct 17, 2009

Very good and easy! I added cauliflower, it would also go well with potatoes. If you are used to spicy foods, this is not spicy. I think next time I'll add curry powder or cayenne to spice it up.

From: justcallmetoni

On Feb 8, 2009

Always on the hunt for vegetarian recipes that are WW point friendly. Add to that economical and great tasting and this recipe scores all around. The flavors are wonderful with a nice hit of ginger that creates a peppery warmth without being hot. I found that I needed a little more liquid after cooking for 30 minutes and added 1/2 cup of fat free broth. Served it on top of cauliflower which next time I would cook right in the dish so that it would absorb some of the taste of the dish. Thanks! Made for the Went to the Market Tag Game.

From: *Parsley*

On Feb 5, 2009

I knew I was going to love this just by the fragrant smell coming from the pot as it simmered. This is a delicious, filling meatless dish. I made this just as written using the stovetop method. If you don't have green onions for garnish, I think fresh cilantro would be a great substitute. Thanx for sharing this healthy, inexpensive recipe!

From: Chef #205882

On Oct 25, 2009

I must say this was really good. Especially if you like ginger. I made it from dried chick peas that I cooked than used part of them for this recipe. Did not alter anything. This is keeper.

From: Starrynews

On Apr 20, 2009

The sauce on this is fabulous. I love the blend of flavors! I wonder what other veggies I could add in.... thanks for sharing!

From: chefrach

On Mar 22, 2009

i'm eating this right now and it's great! the seasoning is perfect. i used dried chickpeas and skimped on the soaking time a bit, so they aren't quite soft enough. can't blame that on the recipe!

From: Andi of Longmeadow Farm

On May 11, 2009

Perfection plus here. As others have mentioned a great sauce for the special little chickpea, so how could you go wrong? I followed this exactly and served this on top of fresh thick sliced tomatoes. Yum! The chickpeas had the perfect pop for the tomato and the sauce! Well....just excellent. I had dried chickpeas that I made the day prior of using. I used fresh green pepper and jalapeno peppers (chopped) for the topping. Made for Everyday is a Holiday! May 2009

From: SugarKitty

On Oct 13, 2009

Delicious... made it exact except for using ground ginger about 1 tablespoon - and it was wonderful - every one like it and ate it up we served it with warmed pitas... i will make it again!

From: urbankiwiii

On Nov 21, 2009

This is the only recipe that makes chickpeas yummy. I made a couple of additions. I used leftover tomato sauce instead of diced tomatoes. I also added chopped celery which gave it a great contrast to the chickpeas. To make it thicker, I mixed in leftover rice. The hardest part was waiting for it to finish simmering. This smells and tastes SO GOOD!

From: Chef #1293660

On Sep 30, 2009

Very tasty and filling recipe. I did not have cumin on hand, so I did without and it still tasted delicious. I will have to try it with cumin next time because that is one of my favorite spices.