The tangy sweet and sour flavor is achieved with Tamarind Puree, which is a completely unique flavor and the delicious secret ingredient in this dish.
Luckily, I don’t have to cook more than one meal on nights that I serve this. Instead, I deconstruct dinner just a bit and the two younger girls end up eating plain rice, plain chickpeas, and plain flat bread, with tomatoes on the side. It works, and hopefully someday they’ll come around to more of these Indian spices.
- 3 cans cooked chickpeas, drained and rinsed (see note)
- 2 tablespoons ghee
- 2 medium red onions, thinly sliced
- ¾ inch piece of ginger, finely chopped
- 2 teaspoons honey
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- pinch of chili powder
- 1 teaspoon garam masala
- 3 tablespoons tamarind puree
- 4 ripe tomatoes, chopped (roma work well)
- 1 cup water
- 4 tablespoons fresh cilantro, finely chopped
- 3 tablespoons fresh mint, chopped
- 2 tablespoons, toasted coriander seeds
- In a large, deep skillet, heat the ghee over medium high heat. Saute the onion until tender, about 6 or 7 minutes. Stir in the ginger, then add the chickpeas, honey, and spices. Stir until well combined, then add the tamarind and tomato. Simmer for 2 to 3 minutes, then stir in 1 cup of water. Bring to a boil and cook until the sauce has thickened, about 5 to 7 minutes. Stir in the cilantro leaves. Serve with cooked rice and/or flat bread. Top with fresh mint and toasted coriander seeds. Serves 6
- Note: If you'd like to start with dry chickpeas instead of canned, soak 2¼ cups dry chickpeas overnight. Drain, then cook the soaked beans in 8 cups of water over low heat for about 1.5 hours, or until soft.
- Adapted from The Food of India