This is super easy and delicious. Vegan too! (without the yogurt) If you are not vegan it would be great served with some grilled, spicy chicken. Serve on noodles, spinach or rice -whichever you prefer. I added some scallions and cilantro and stirred in some nice Greek yogurt before eating. Mango chutney would be good as well.
2 -19 oz cans of chickpeas, drained
2- 28 oz cans of tomatoes, (mash up any whole tomatoes with a masher before using)
2 Tbsp Tamarind concentrate mixed with 1/2 cup water
3 Tbsp olive oil
1 medium yellow onion, chopped thin
1 Tbsp fresh garlic, pressed
1 Tbsp fresh ginger, minced fine
1 tsp. Turmeric
1/2 tsp. cayenne pepper
2 heaping tsp. madras curry powder
1 tsp. ground cumin
coarse sea salt to taste
fresh ground black pepper
cilantro, scallions, Greek yogurt for condiments
washed spinach or cooked rice noodles or prepared Basmati rice for serving
1. Heat 3 Tbsp oil over medium heat with the onions and a good dash of salt. Stir often and cook until golden.
2. Add garlic, stir for 30 seconds, Add spices (turmeric, cayenne, Madras curry powder and cumin) and stir to combine. Add Tamarind/water mixture, canned tomatoes, chickpeas and ginger. Stir, bring to light boil and reduce heat to simmer for 20 minutes or so. Adjust for salt and add fresh ground black pepper.
3. Serve over rice, noodles or spinach. Toss some fresh scallions and cilantro on each serving and a dollop of Greek yogurt.
Serves about 8. Around 295 calories per serving before rice or yogurt.