In a large heavy pot, combine oil and onions over med-high heat.
Cook, stirring occasionally, until are onions are thoroughly
browned, 15-20 minutes.
Reduce heat to medium and stir in cumin, garam masala, cayenne,
pepper, slat, and tamarind paste. Cook, stirring constantly, until
onions are thoroughly coated, about 2 minutes.
Add chickpeas and stir to coat thoroughly. Reduce heat to low,
cover, and cook until heated through, about 3 minutes. Season to
taste with salt.
You could also add cubed paneer cheese or tofu to the curry, or top
it with greek yogurt or a cooked egg.
Serving
Suggestions
Serve with wintergreens curry.
Originally Submitted
3/4/2014
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