chickpeas with tamarind sauce (khatte channe)   serves 6 - 8 20 ounces canned chickpeas a walnut size piece of tamarind ¼ cup vegetable oil 2 onions, sliced in thin rings 2 teaspoons garlic, finely chopped ½ teaspoon curcuma ½ teaspoon cayenne pepper 2 tomatoes, diced 1 tablespoon fresh ginger, grated 1¼ teaspoons garam masala 1¼ teaspoons cumin, roasted and finely ground garnish: onion sliced in thin rings, 1-2 green chili peppers, thinly sliced 1. Drain the chickpeas and save the fluid . Place the tamarind in a small bowl and cover with ¾ cup boiling water. Using your fingers or a spoon break up the tamarind and let it soak for 15 minutes. Pour the liquid through a sieve into another bowl. Press as much liquid as possible out of the tamarind before throwing it away. 2. Heat the oil in a heavy skillet. Add the onions and saute for 20 minutes until the onions take on a golden brown color. add the garlic and fry for another 2 minutes. Stir in the curcuma and cayenne pepper and then add the ginger and tomatoes. Let the mixture simmer for another 5 minutes. 3. Add the tamarind juice and the saved chick pea fluid. Cover and simmer for 15 minutes. Add the chickpeas, garam masala and roasted cumin and simmer for another 10 minutes. Garnish with onions rings and chili pepper. back