Fry chopped onions in oil until golden in colour. Add the ginger, garlic and all the spices, add a little water to prevent the spices from sticking to the pan, fry for a further 30 seconds.
Add the chickpeas with the brine, bring to the boil then lower the heat and cook for 20 minutes until the water has reduced but not dry.
Meanwhile cook the potatoes until tender, around 18 minutes, cut in half and then quarters and put aside.
Add the tamarind (imli) pulp to the chickpeas and check for salt, continue to cook for a further few minutes. If you are using a ready-made tamarind sauce, check how hot the sauce is before adding to the chickpeas, adjust the amount if required.
Remove the pan from the heat and using a potato masher break up the chickpeas slightly.
Add the potatoes, fresh chopped coriander and combine with the chickpeas.
Serve hot – delicious with pooris.
Ingredients
Directions
Fry chopped onions in oil until golden in colour. Add the ginger, garlic and all the spices, add a little water to prevent the spices from sticking to the pan, fry for a further 30 seconds.
Add the chickpeas with the brine, bring to the boil then lower the heat and cook for 20 minutes until the water has reduced but not dry.
Meanwhile cook the potatoes until tender, around 18 minutes, cut in half and then quarters and put aside.
Add the tamarind (imli) pulp to the chickpeas and check for salt, continue to cook for a further few minutes. If you are using a ready-made tamarind sauce, check how hot the sauce is before adding to the chickpeas, adjust the amount if required.
Remove the pan from the heat and using a potato masher break up the chickpeas slightly.
Add the potatoes, fresh chopped coriander and combine with the chickpeas.
Serve hot – delicious with pooris.