Here, chickpeas are swimming in a tamarind tomato sauce that is lightly spiced with bharat and Lebanese seven-spice. Serve with fresh pita or steamed basmati rice.
Three cups cooked chickpeas
16 oz. tomato sauce
1 onion, diced
4 cloves garlic, minced
1 inch ginger, minced
1 tablespoon tamarind paste
1 tablespoon tomato paste
¼ cup snipped cilantro
3 tablespoons Bharat*
2 tablespoons Lebanese seven-spice*
1 tsp. minced fresh jalapeno, or to taste
¼ teaspoon turmeric
salt, to taste (optional)
10 oz. water
*Can be purchased online, or at most Middle-Eastern spice shops.
- Heat a dry skillet until hot following this method: How to Saute without Oil
- Add the onions and allow them to begin to caramelize. Add the ginger and jalapenos.
- Deglaze the skillet with 3 tablespoons of the water. Stir.
- Add the garlic and stir. Allow the garlic to soften.
- Transfer the mixture to a large sauce pan. Turn the burner to low. Add the tomato sauce, tomato paste, tamarind paste, bharat, seven-spice, and turmeric. Thin the sauce with approximately six ounces of the water. Stir until the sauce is blended. Allow to simmer for 10 minutes, stirring frequently.
- Add the chickpeas.
- Place a lid on the pot and continue to cook for 7-9 minutes until the chickpeas are heated through.
- Just before serving, sprinkle with the cilantro.