I am amongst those who crave easy home made meals and at the same time, love quick fix meals. On days we want something simple to call dinner, this is one the recipes that comes to mind. This also, doubles as a an excellent snack and very, very handy when you have guests coming in a bit.
If you are preparing this dish ahead of time, you could soak a cup of chickpeas in water for about five hours, and then boil in some water till soft.
Or, if you are like me, then just go ahead and use a tin of chickpeas that you have to only rinse out.
Start by soaking a handful of tamarind in hot water.
Blend chopped onions, cumin, chillies, and garlic with some water into a fine paste. Fry this paste in oil till aromatic and the paste appears cooked. To this add your spices and cook further.
To this add your rinsed chickpeas and strain the tamarind water into the pot.
That’s all and your done. Garnish with coriander and serve.
- 1 Tin – Chickpeas, rinsed well
- 2 Onions
- 1 Tbls – Cumin seeds
- 2-3 cloves – Garlic
- 2 – Chillies (feel free to skip chillies or add more)
- 2 Tbls – Red chilli powder
- 1 tsp – Cumin/coriander powder
- 2 Tbls – Tamarind pieces – Soaked in warm water for about 15 minutes (and then strain/sieve this to take out the water
- 2 Tbls – Oil
- A small piece Jaggery (optional)
- Salt to taste
- Start by soaking the tamarind in water. Blend the onions, cumin, garlic and chillies with some water to a paste-like consistency.
- Heat oil in a pot and add the onion paste and fry till fragrant till it appears done. The oil should leave from the sides. To this add the red chili powder and cumin/coriander powder. Cook for another 2 minutes.
- Now add the rinsed chickpeas, cook for another 2 minutes. Add the tamarind water and jaggery (optional) and cook another 2 minutes.
- Top with coriander/cilantro and serve hot.