I had half a can of chickpeas leftover from last night's salad and loved that I found this recipe so they didn't go to waste. While I was happy about that I was immediately sad when I realized I didn't have curry powder or canned tomatoes. Luckily the recipe told me I could combine turmeric, mustard seed, coriander and cumin to make it and I happened to have all of those. I used 1/2tsp of each and thought the flavor came out great. I also used one medium and one small tomato to make up for not having the canned and this turned out fine as well. I also really like this recipe because it said to cook the egg covered which I still getting used to. I love this technique but haven't done it enough times to remember to do it, but I'm hoping this time it sticks. I cooked the egg in 3-4 minutes on medium-low heat on my high output burner. The result was great and it came off the pan perfectly.
Things I learned from this recipe:
Fresh tomatoes are a fine replacement for canned (duh?). The only downside with not having canned for this dish was the fact that a liquid sauce was missing.
Would I make this recipe again?:
Maybe. With Eric not being the biggest chickpea fan I'm not so sure it'll make it into the weekend brunch rotation.