Dinner is at 6pm...
Sweet and Sour Chickpeas
1 1/2 cans of chickpeas
2 medium red onions sliced
4 ripe tomatoes chopped
1 teaspoon tamarind (if you do not have access to this, 1 or 2 tablespoons of lemon juice)
3 teaspoons sugar
1 tablespoon garam masala
1/2 teaspoon curry (more or less depending upon your taste)
a dash of chili powder
salt to taste
I usually cook the onions in some oil first, then add the spices and chickpeas for a few minutes with a bit of water, then add the tomato and tamarind last.You don't want it too soupy, but with a bit of a broth. Simmer everything for around half an hour or longer. Everything is really approximate, so adjust to your taste. I serve these in a pita or just eat them out of the bowl.
1 1/2 cans of chickpeas
2 medium red onions sliced
4 ripe tomatoes chopped
1 teaspoon tamarind (if you do not have access to this, 1 or 2 tablespoons of lemon juice)
3 teaspoons sugar
1 tablespoon garam masala
1/2 teaspoon curry (more or less depending upon your taste)
a dash of chili powder
salt to taste
I usually cook the onions in some oil first, then add the spices and chickpeas for a few minutes with a bit of water, then add the tomato and tamarind last.You don't want it too soupy, but with a bit of a broth. Simmer everything for around half an hour or longer. Everything is really approximate, so adjust to your taste. I serve these in a pita or just eat them out of the bowl.