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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 |
3 garlic cloves, coarsely chopped |
1-2 small chiles, coarsely chopped |
1 tbsp ghee or canola oil |
2 tsp tamarind concentrate |
1 cup chopped tomatoes |
1/2 cup water |
1 tbsp grated fresh ginger |
1/2 tsp salt |
2 cups of cooked garbonza beans (chick peas) |
Directions:
1. Saute onions, garlic, and chiles in ghee or oil until onions are tender- about 10 minutes.
2. Dissolve the tamarind paste in the water.
3. Puree the onion mixture, tamarind liquid and all the remaining ingredients except the chickpeas.
4. Add this mixture to a non-reactive, heavy saucepan.
5. Add the chick peas and simmer, uncovered, on low heat for 20-30 minutes, until the sauce becomes thick and dark.
6. Serve at room temperature or hot.
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