1 ½ cans chickpeas
1 T. tamarind concentrate
3 T. oil
½ t. cumin seeds
1 onion, finely chopped
2 garlic cloves, crushed
1 in. fresh ginger root, grated
1 fresh green chili, finely chopped
1 t. ground cumin
1 t. ground coriander
¼ t. ground turmeric
½ t. salt
8 oz tomatoes, skinned and finely chopped (I use canned)
½ t. garam masala
- Heat oil in wok and fry cumin seeds until they begin to splutter (2 min.) Add chopped onion, garlic, ginger, chili and fry for 5 minutes.
- Add cumin, coriander, turmeric and salt and fry for 3-4 minutes. Add tomatoes and tamarind. Bring to boil and simmer for 5 minutes.
- Add chickpeas and garam masala, cover and simmer for 15 minutes.
Note: original recipe calls for dried chickpeas and tamarind pulp; I used canned chickpeas and tamarind concentrate to save time. I use all the tomato juice.