Tamarind Chickpeas

[Guest guest]

Tamarind Chickpeas

 

2 small chiles, coarsely chopped

1/2 cup water

1 tbsp. tamarind paste

1/2 cup hot water

1 tsp. asofoetida

1 medium tomato, chopped or two romas

1 inch fresh ginger, grated

2 cups canned or cooked chickpeas

 

Saute chiles in a little ghee using 1/2 cup water until crispy. Mix the tamarind

concentrate in 1/2 cup hot water. Combine the chilis, tamarind, tomato, and

ginger. Puree. Return puree to pan, add chickpeas and simmer for half an hour

until sauce is thick.