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A thick vegetarian stew made from pantry staples, such as rice, spices, and canned chickpeas, is enlivened with a bit of yogurt and lime.

Source: Everyday Food, December 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

Sauteing the ground spices in oil for a minute releases their aroma. Curry powder, an Indian blend of spices, is a timesaving source of layered flavor; ground ginger brings a quick dash of citrusy warmth.

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125
  • hgmaciver
    8 FEB, 2014
    Not very flavorful; I agree, it calls for too much liquid and not enough flavour/spice - I had to take out some of the tomato sauce. Also, using tomato sauce made it taste more like chickpeas in tomato sauce, rather than an Indian curry.
    Reply
  • BlooperSquid
    30 JUL, 2013
    It turned out great! I followed these recommendations: only 1/2 cup water, 4 cloves of garlic and more curry powder (at least 1+1/2 tbsp). Will definitely make again.
    Reply
  • CarrieNorth
    4 JAN, 2013
    Made this dinner last night and thought it turned out OK; my husband felt the flavor wasn't spicy enough, and I thought the sauce wasn't thick enough. I definitely agree with other reviewers that more spice would make a difference, and definitely do not add the 1 1/2 cups of water. A 1/2 cup would be plenty, and shouldn't dilute the listed spices.
    Reply
  • LovetheUK
    23 APR, 2012
    Fabulous, fast and easy! What could be better? My husband and I found the spices a little timid, so we upped the ante with 1Tbs hot curry and 1Tbs mild curry. Also four cloves of garlic instead of 2. Paying heed to other reviews only used 1/2c of water and it turned out perfect! Two yums up!
    Reply
  • ShanaandCo
    10 OCT, 2011
    This is good and so healthy. I love that it uses pantry staples so it's something you could make short notice. My best friend makes it often and her picky 11 year old vegetarian devours it. I'm upping the nutrients tonight with brown rice. Next time, I think I will put the garbanzos in with the oil and spices awhile. I want them to have a nuttier, roasted taste. I ended up with quite a lot of liquid and ended up thickening near the end, but no problem. This will be great as leftovers, too.
    Reply
  • cftest99
    18 AUG, 2010
    This was easy to make.... but not very interesting
    Reply
  • katielicht
    2 AUG, 2010
    pretty good! I added a box of frozen chopped spinach, just to add some more vegetables. I also used 2 cups of plain tomato puree instead of tomato sauce. Next time I might add more spices, but overall this dish was well received.
    Reply
  • jmgilman
    23 MAR, 2010
    Well, it was easy. Didn't like it, but I didn't hate it either. Just - well, it just "was." Not sure what wasn't quite right. Too much tomato I think. Don't believe I'll make it again.
    Reply
  • marthaobsessed2
    17 FEB, 2010
    I didn't use "best-quality store-bought tomato sauce" in my dish, but I was very disappointed with the overall outcome of the stew. If I were to make the dish again I would replace the tomato sauce with canned tomatoes and coconut milk. Yum, sounds good just thinking about it!
    Reply
  • jgrig335
    8 MAY, 2009
    I thought it was good, but it made a ton. Two of us ate it for dinner and there were leftovers for at least three more meals.
    Reply

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