Spicy Chickpea and Sour Tomato Curry with Noodles

By Paisan

Ingredients

• Two 14 1/2-ounce cans of chickpeas, drained
• 1 to 2 tablespoon tamarind concentrate mixed with 1/2 cup of water (more tamarind will make the dish more sour)
• 3 tablespoons olive oil
• 2 cups yellow onion, julienned
• 1 tablespoon fresh garlic, minced
• 2 cups tomato sauce
• 1 tablespoon fresh ginger, peeled and minced
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne
• 2 teaspoons Madras curry powder, or your favorite kind
• 1 teaspoon cumin seeds, coarsely ground
• Kosher salt and freshly ground pepper
• Cilantro, green onion, or both
• 1 pound thin long noodles: wheat or rice or gluten free, use whatever floats you boat

Details

Servings 6
Adapted from food52.com

Preparation

Step 1

tablespoon tamarind concentrate mixed with 1/2 cup of water (more tamarind will make the dish more sour)

pound thin long noodles: wheat or rice or gluten free, use whatever floats you boat

Place a 3 1/2-quart heavy-bottomed pot over medium heat. Add 3 tablespoons of oil to the pot and then the onions. Season the onions with salt. Cook the onions, patiently, until they begin to brown and become deeply colored. Stir them often enough that the onions on top brown at the same pace as those on bottom. Don’t do this too fast; you want melted, gooey onions, not seared onions. Take your time; it takes a while.

Once the onions are browned to your liking, add the garlic. Once you smell the garlic, add the turmeric, curry powder, cumin, and cayenne pepper. Give it a stir then add the tamarind, tomatoes, chickpeas, and ginger. Reduce the heat and let the sauce simmer. Taste the sauce for salt and adjust as necessary.