Date: Fri, 14 May 93 22:44:12 PDT
From: ""Michelle R. Dick"" (artemis)
Here's a great recipe adapted from _Sundays at Moosewood
Restaurant_. Nice and tangy, goes well with rice or couscous.
TAMARIND CHICK PEAS
1 med onion, chopped
3 cloves garlic, minced
2 small chiles, coarsly chopped
1/2 cup water
1 T tamarind concentrate
1/2 cup hot water
1 med tomato, chopped (or two Romas)
1 inch piece of ginger, grated
2 cups canned or cooked chick peas (garbanzos)
Saute onion, garlic, and chiles in a saucepan using 1/2 cup water
until onions begin to carmelize (about 10 minutes), adding more water
if necessary to keep from burning.
Mix the tamarind concentrate in 1/2 cup hot water. Combine the onion
mixture, tamarind, tomato, and ginger. Puree. Return puree to pan,
add chick peas and simmer for half an hour until sauce is thick.