tamarind chickpeas

20 Mar

serves 8

2 Tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp salt
1 onion, chopped
6 cloves garlic, chopped
4 cans 3 cans chickpeas, drained and rinsed
1-14.5 oz can petite diced tomatoes
1/2 of a 7.5 oz jar date & tamarind chutney (I got it at Fiesta)
(cilantro for garnish)

Heat oil in a dutch oven or pot over medium-high heat. Add mustard and cumin seeds. Let seeds pop about 30 seconds. Add onions and salt and saute a minute or two. Add garlic and saute a bit more, until onions are translucent and beginning to brown in parts (about 5 minutes). Add remaining ingredients and bring to a boil. Reduce heat to low and let simmer uncovered, stirring occasionally, until sauce has reached desired thickness (at least 30 minutes, but can simmer for quite some time).

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