What you need:
2 cans chickpeas, drained and washed
3 tablespoons oil
1/2 teaspoon turmeric
1/4 teaspoon ground cumin powder
1/2 teaspoon crushed red pepper
1 tablespoon yogurt
1 tablespoon tamarind paste
Salt, to taste
Water, as required
Optional: 1 cubed potato
1 sliced tomato
1/4 sliced onion
1 chopped green pepper
How to make it:
In a small bowl, mix the turmeric, salt, red pepper, ground cumin powder, and 3 tablespoons of water.
Heat oil in pan on low heat. Add above mixture and stir well. Keep adding 1 tablespoon of water every 30 seconds for 3 minutes while stirring (so that the mixture doesn’t dry out). Finally, add potatoes with another 2 tablespoons of water and stir. Add chickpeas and 2 cups of water. Cover and simmer on low heat.
Meanwhile, mix yogurt and tamarind paste in a separate bowl and keep aside.
Once water has evaporated and potatoes are tender, remove from heat. Let cool for 5 minutes (the chickpeas should be tender as well, but not too soft).
Add tamarind and yogurt mixture to the chickpeas and mix well. Place in serving bowl and garnish as desired.
ABOUT MWA MEMBER RUKPHAR MOR
Rukphar Mor is a writer and blogger of fiction and non-fiction. She is planning to review books from authors on her blog and has covered topics like, how to eat with your hand (Indian style!), shadowing experience (with optometrists), how to use Twitter for Beginners, Islam/Muslims in general and mental health, depression, and stress. Visit her blog at http://rukhparmor.blogspot.com