CHUTNEY CHICKPEAS WITH TAMARIND

Chutney Chickpeas with Tamarind image

Number Of Ingredients 22

Ingredients

1 3/4 cups , dried garbanzo beans, , sorted and washed in 3 to 4 changes of water
1/4 cup Tamarind Paste
1 1/2 tablespoons Basic Ginger-Garlic Paste or store-bought
5 to 6 cups water
1/4 teaspoon baking soda
1 teaspoon salt, or to taste
3 to 5 black cardamom pods, crushed lightly to break the skin
1 stick cinnamon (1-inch)
2 bay leaves
3 tablespoons peanut oil
1 teaspoon cumin seeds
1/2 teaspoon ajwain seeds
1 large onion, finely chopped
1 1/2 cups finely chopped tomatoes
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon Garam Masala
1/4 teaspoon ground turmeric
1/4 teaspoon ground black salt
1 to 3 fresh green chili pepper, such as serrano, split lengthwise in half
1/2 cup finely chopped fresh cilantro, including soft stems
2 tablespoons minced fresh mint leaves

Steps:

1. Soak the chickpeas overnight in water to cover by 2 inches. Meanwhile, prepare the tamarind paste and the ginger-garlic paste. When ready, drain the chickpeas and place them in a pressure cooker long with 5 cups water. Baking soda, salt, cardamom pods, cinnamon, and bay leaves. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 2 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.2. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, add more water as needed, cover, bring up to pressure, and cook under high pressure another minute. Or, cover and boil until the chickpeas are soft and creamy, about 45 minutes.3. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger-garlic paste and stir about 1minute. Add the tomatoes and continue to cook until the tomatoes are soft and all the juices evaporate, about 5 minutes.4. Add the coriander, ground cumin, garam masala, turmeric, and black salt, then add the tamarind paste and bring to a quick boil. Mix into the chickpeas along with the green chili peppers, cilantro, and mint, and summer until the sauce is very thick, about 15 minutes. Stir vigorously and smash some of the chickpeas to further thicken the dish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves