[food] chickpea chaat

[kaberett]

I actually made this as a protein to go with Meera Sodha's winter pilau, after An End Of Breakfast Dal went really well and for the purposes of using up the chaat masala I made for The Ongoing Cook All The Book Project, freely adapted from a number of recipes (which were The First Few Search Results when I prodded the internet). A is sufficiently convinced that I provide notes herewith in service of being able to repeat it in future.

Ingredients
chunk of tamarind pulp
one tin chickpeas
ground cumin
one small red onion, finely diced
half? a cucumber, cored and in chunks
chaat masala

Process
1. The heavy-bottomed steel frying pan is good for this, the Alex. Add a chunk of tamarind pulp and Some Liquid (excess veg stock v acceptable); simmer until good and tamarind-y; sieve out the lumps. 2. Add chickpeas to the pan. Simmer gently for as long as you can be bothered with; if that's a significant chunk of time stick the lid on, but otherwise leave it off and let everything cook down to Fairly Sticky. 3. Turn off heat and add the ground cumin, stirring a bit while it cools down. 4. Add everything else. 5. Consume.

Misc
* Served With Pomegranate, because we got pomegranate for the winter pilau
* maybe add amchoor if you don't need to top up the amchoor jar
* tomatoes???
* coriander if no A to feed