So this is from Page 379 of 1000 Indian recipes I've linked before.
I've never made this before, but I will again, oh I will again!
Chickpeas in Traditional Curry Sauce.
We used a can, because I decided to make this 2 hours before, and we don't have dry chickpeas on hand. So it's 1/4 the recipe...
But I used way more tomato - likely 3x then required because it was an entire canned jar. Also I used way more yogurt since I was trying to finish up a already opened container.
Oh and she says this is soupy cuz you add a lot of water, I was like nope - no extra water - cook the tomatoes down a lot but not totally dry.
I've done that to a ton of her recipes - add far less water then she calls for cuz that's how I like it.
BTW isn't this color awesome?
But with those changes... this was AMAZING. It's got paprika, cumin, garama marsala, turmeric, lime juice and much more.
It had heat, acid, and complexity of flavor. It's in the top 5 recipes easily of all the ones I've made from this book.
There was some left in the bowl after we ate all the rice (I added more then you see here while I had rice) I ate all that w/o any rice.
