12 oz canned chickpeas, liquid reserved
16 oz canned crushed tomatoes
1 onion, thinly sliced
2 cloves garlic, minced
1 egg-sized ball tamarind pulp
1 teaspoon garam masala
1 teaspoon ground, roasted cumin seeds
¼ cup vegetable oil
½ teaspoon turmeric
½ teaspoon red pepper
Heat oil in a medium saucepan. Add onions and sauté until just golden, about 20 minutes. Meanwhile, soak the tamarind pulp in 1 cup of hot water. When it is cool enough to touch, squeeze out the tamarind over the cup and discard. Strain the remaining liquid into a cup and discard the seeds and pulp left behind. Add garlic and cook an additional 2 minutes or until fragrant. Add turmeric and red pepper. Stir. Add tomato and reduce heat. Simmer about 5 minutes. Add tamarind juice and the reserved liquid from the chickpeas. Cover and simmer for 10 minutes. Add chickpeas, garam masala, and cumin. Cook for an additional 10 minutes. Serve hot.
It’s been a while since we’ve had Indian food so who am I to say no when my husband offers to cook me up a feast? This is traditionally served with bhatoora or poori (two types of bread) but we had it as a side dish.