Spicy Chick Peas
From darmorrow 18 years ago
- 30 minutes to make
- Serves 6
This is a dish from the Sundays at Moosewood cookbook. It's a tangy side dish, great with curries or rice. I love it as a main vegetarian meal. The tamarind gives a nice rich colour and exotic taste. :-)
Ingredients
- 1 cup chopped onion shopping list
- 3 garlic cloves, coarsely chopped shopping list
- 1-2 small chiles, coarsely chopped shopping list
- 1 Tbsp ghee or canola oil shopping list
- 2 tsp tamarind concentrate shopping list
- 1 cup chopped tomatoes shopping list
- 1/2 cup water shopping list
- 1 Tbsp grated fresh ginger shopping list
- 1/2 tsp salt shopping list
- 2 cups of cooked garbonza beans (chick peas) shopping list
How to make it
- Saute onions, garlic, and chiles in ghee or oil until onions are tender- about 10 minutes.
- Dissolve the tamarind paste in the water.
- Puree the onion mixture, tamarind liquid and all the remaining ingredients except the chickpeas.
- Add this mixture to a non-reactive, heavy saucepan.
- Add the chick peas and simmer, uncovered, on low heat for 20-30 minutes, until the sauce becomes thick and dark.
- Serve at room temperature or hot.
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