Spicy Chickpeas with Tamarind
Main Dishes • Yugoslavian
Description
Amchur can be replaced with pomegranate powder. You can completely omit ginger if you don't like it. It turns out quite spicy (it all depends on how much chili you add), and it is best served with a side dish, such as vegetable stew.
Ingredients
- Chickpea 10 oz
- Spanish onions 3 pieces
- Potato 1 piece
- Garlic 6 cloves
- Grated Ginger Root 1½ teaspoons
- Mild Chili Spice to taste
- Turmeric ½ teaspoon
- Ground Cumin ½ teaspoon
- Toasted Cumin Seeds 1 teaspoon
- Ground coriander ½ teaspoon
- Garam Masala 1 teaspoon
- Amchur 1 teaspoon
- Tamarind Paste 1 tablespoon
- Vegetable Oil 2 tablespoons
- Salt to taste
- Curry 4 pieces
Step-by-Step Guide
Step 1
Heat vegetable oil in a pan and fry the cumin seeds until brown.
Step 2
Add curry leaves, onion, tomato, garlic, ginger, green chili pepper, turmeric, ground cumin, ground coriander, and salt. Mix well and cook until the onion and tomato are soft.
Step 3
Add the previously soaked overnight and cooked chickpeas, garam masala, tamarind paste, and amchur.
Step 4
Add a little water and mix well.
Step 5
Cover with a lid and cook over medium heat for 12–15 minutes.
Step 6
Before serving, sprinkle with finely chopped red onion and/or coriander leaves.
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