2 cups cooked chick peas (canned, drained, or cooked yourself)
1 t. tamarind concentrate
2 T. oil
1/2 t. cumin seeds
1 large onion, thinly sliced in half rings
2 (or more) garlic cloves, crushed
1 inch piece fresh root ginger, grated
1 fresh green chili, finely chopped (I left this out, although I do like it)
1 t. ground cumin
1 t. ground coriander
1/4 t. ground turmeric (I use about a tsp. I love turmeric)
1/2 t. salt, or to taste
8 oz. tomatoes, peeled and finely chopped (I used 16 oz. tomato sauce--I like it saucy)
1/2 t. garam masala
chopped fresh chilies and chopped onion to garnish
No fancy photos on my blog. Here are the directions
Heat the oil in a large heavy pan and fry the cumin seeds for 2 minutes until they splutter. Add the onion, garlic, ginger and chili and fry for 5 minutes.
Stir in the cumin and coriander with the turmeric and salt and fry for 3-4 minutes. Add the chopped tomatoes (sauce). Bring to the boil and them simmer for 5 minutes.
Drain the chickpeas and add to the tomato mixture together with the garam masala and tamarind. Cover and simmer gently for about 15 minutes. Garnish with the chopped chilies and onion before serving.
Serve over rice or with hot naan.
Couldn't be easier! And it tastes even better the next day.
There. I feel better now that I've shared that. I hate to post such a delicious-looking picture and leave y'all to search the net for a recipe.