Sweet and Sour Chickpeas from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe a
Soak the chickpeas overnight in 2 litres (8 cups) water. Drain, then put the chickpeas in a large saucepan with 2 litres (8 cups) water. Bring to the boil, spooning off any scum from the surface. C...
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Ingredients
- 2 tablespoons oil or ghee
- 500 g (2¼ cups) chickpeas
- 2 large red onions, thinly sliced
- 1 teaspoon garam masala
- pinch of chilli powder (optional)
- 4 ripe tomatoes, chopped
- 3 tablespoons tamarind purée
- 2 teaspoons sugar
- 2 cm (¾ inch) piece of ginger, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 4 tablespoons coriander (cilantro) or mint leaves, finely chopped
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