.jpg)
4 stars (on a 5 star scale)
p. 173
A nicely sour, fragrant, flavorful dish. Although I like it, I must admit it's so sour one can't eat too much of it once, implying it must be a side dish, not a main dish. Sometimes I'm inclined to describe the broth as rich, but given that it's light and lacks cream, I think what I really mean is rich in flavor and that the sourness gives it a sense of fullness.
I like it warm or cold better than lukewarm. (I only mention this because the cookbook suggests lukewarm might be good.)
It smells really potent (but good) as it cooks.
Some note on the preparation:
- Rather than cooking chickpeas from scratch, I used canned chickpeas. Two 15-ounce cans yielded 2.75 cups of chickpea, half a cup more than the recipe calls for. Also, these two cans yielded 1 7/8ths cups of chickpea water, a slight bit more than the 1.75 cups the recipe calls for. I don't know if the canned liquid is a higher or lower percent chickpea juice than that made by cooking the chickpeas the standard way.
- I used half the recommended oil.
- It takes a while to cut all the vegetables!
- It takes a lot of ginger to make one tablespoon of very finely grated ginger.
.jpg)
2 comments:
I just made this recipe today, but the 2 1/2 cups of chickpeas is dried chickpeas, which after it is cooked looks more like 7 cups. I didn't measure it out but it's alot. So, it's not soupy like your photo, but rather a thick stew.
And it's yummy! I was searching the internet to find what would go well with it and found you.
This is one of my favorite recipes in this book but I agree that it can be a bit too sour for some. If you like it less sour, just use less lemon juice and less garam masala. You said also that you use canned chickpeas, but I find that it tastes way better when you soak and then pressure cook the beans for about 30 minutes.
Post a Comment