Spicy Chickpeas With Ginger Recipe (2024)

Can you make this with canned chickpeas?

Yep, just tried it with canned chickpeas (400g) and skipped the soaking step. I let it come to a boil then started the simmer step (it boiled for about 2 mins instead of 10). Simmered for about 40mins in only half the water mentioned in the recipe. I replaced the fresh tomatoes with 400g crushed tomatoes (cause I'm a cheat). I also didn't have any parsley. Thanks to others, I cut back on the salt and I'm glad I did.
It's turned out absolutely delicious!

Do you save or discard the quarter onion and garlic. I guessed discard but had a bit of doubt.

You can try to add little avocado cubes when serving.

I would add cauliflower - a favorite Indian vegetable. Also to the onions and spices I would add some turmeric to give it more of an Indian flavor.

Wonderful recipe. However, if you are expecting and hoping for a prominent ginger flavor like I was, 2 tablespoons is not enough. Next time I'm going to double that to see what happens.

Added some diced leftover lamb and it was delicious! Also mashed some of the chick peas to thicken it up a bit. Great recipe!

Garam masala can substitute for cumin and cardamom and boosts the spiciness. One small preserved lemon, diced, is great in this dish.

I mixed some roasted butter nut squash into the recipe ~ Delicious

Susan - by far the best beans can be ordered online from Rancho Gordo. Their native heirloom beans are so good I end up substituting them for other beans - super creamy texture, but they also sell garbanzos (alias chickpeas) and other ordinary beans.

For appearances, you probably wouldn't keep the onion (and garlic) in this dish. However, that onion could have a lot of flavor to be added to your next meal--into some spaghetti sauce, a simple steamed vegetable, etc.

add a pich of baking soda to the cooking water. Somehow this shortens cooking time for all beans, even after soaking.

If you use canned chick peas remember to reduce added salt because the chick pea broth is salty.

Excellent and satisfying dish. I used two cans of chickpeas with their liquid. Cooked as written.

Are the garlic cloves for the sauce supposed to be added whole or cut up?

Fantastic dish. Cooked exactly as recipe directed. Since the pandemic began, I have been cooking my own beans, rather than canned, and it always makes a big difference.

Followed the recipe nearly to the letter, except for an extra long simmering time at the end. I also added some queso to my garnish. The result is quite tasty, though I would increase the spices (especially ginger) and decrease the salt next time - as others have recommended. The leftover chickpea liquid will be a great start to my next soup.

Halved the salt. Added a ton of spinach and a handful of chopped cooked bacon. Served over Israeli couscous.

This is so delicious. I’ve adapted it just a little over the years for my palate. I’m not a big fan of jalapeño. I use a micro plane to grate a frozen habanero into the sauce. And, I usually serve it atop Jerusalem cous cous alongside a bowl of tabouli. The sauce works surprisingly well with kidney beans or pintos too.

Amazing recipe! Made it with canned chickpeas as those said above and it came out great, even without tomatoes. One thing though: had no clue you’re supposed to take the bay leaf out before serving so….. do that.

Made this twice now:First time: used a can of chickpeas and only 2 quarts of water. Came out somewhat liquidy, so made some modifications for time #2.Second time: used a can of chickpeas again, and a little less than 2 quarts of water. Took some of the extra broth and used it to make a box of couscous, which I then poured on top of the onion/chickpea/tomato mix. This was much thicker and made a lot more food.Both times, ended up stuffing the meal inside pita bread.

Yum! I did the first step all in my Instant Pot, to cook this a bit more quickly. I did all portions of all ingredients the same and cooked my chickpeas (which I had soaked for about 10 hours, so not overnight) on high pressure for 12 min with a 10 min natural release. Next time, I’ll do it this way again! Otherwise, I followed steps 2 & 3 exactly, and served it over long-grained brown rice and topped with a drizzle of olive oil. Very satisfying!

Wonderful-tasting! I made the whole recipe, and it was just right for the two of us. I used two tsp. Of garam masala for the spices and increased the ginger a bit. I grated it on the large holes of the box grater. My cilantro was gone, so there was that missing note. I added about a half-cup of rinsed quinoa during the last 18 minutes of simmering.

This is a GREAT recipe! I doubled up on all of the spices and garlic and ginger. Used three cans of chickpeas, drained them. I did a low saute on rough chop garlic and quartered onion, then added water and chickpeas. Even my very carnivore teen boy got thirds.

With canned chickpeas (400g) and skipped the soaking step. Let it come to a boil then start the simmer step (it boiled for about 2 mins instead of 10). Simmered for about 40mins in only half the water mentioned in the recipe. IReplaced the fresh tomatoes with 400g crushed tomatoes.

Covid-19, so we used what we had, 1 can of black beans and 1 can chickpeas. We kept the bean broth in with the beans, cooked them a few minutes with the onion, garlic, parsley, etc, and then added the bean mixture to the sauce. We also used home-roasted tomatoes from our freezer for half of the tomato. Very good.

I've made this recipe countless times from the original Deborah Madison recipe published over 20 years ago. I would not choose to use canned chickpeas for two reasons: one, as another reader pointed out, the dried chickpeas are cooked in onion, garlic and parsley; these add flavor that would otherwise be missed. Two, the texture of canned chickpeas is just not as good--cooked dried chickpeas are firmer, with more body. Since they're the main ingredient, this matters.

1) The chickpeas cooked much more quickly than indicated in this recipe.2) We thought that the seasoning was a bit lean and we would add additional amounts of coriander and ginger the next time.

A faultless recipe (prepped as described). We ate slowly so that we could make the most of the complex flavours in this dish. Who knew chickpeas could be so freaking delicious?