Chickpea Chat With Date-Tamarind Chutney Recipe

Name: Chickpea Chat With Date-Tamarind Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tamarind chutney; 8 Medjool dates; 3 to 5 piquillo peppers; 2 tablespoons tamarind paste; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground fennel; 1/2 teaspoon garam masala; 1/8 teaspoon ground ginger; 1/2 teaspoon kosher salt; 2 tablespoons fresh lime juice; For the chaat; 1/4 cup peanut oil; 2 15-ounce cans chickpeas; 2 to 3 pinches Kosher salt; 1 small red onion, thinly sliced; 1/4 cup packed mint, chopped; 1/4 cup packed cilantro, chopped; 1 Fresno chili, thinly sliced; 1 lime, juiced; 1/4 cup roasted pistachios, chopped; 1/4 cup roasted peanuts, chopped; 1/4 cup plain yogurt

Servings: persons

For the tamarind chutney
8 Medjool dates
3 to 5 piquillo peppers
2 tablespoons tamarind paste
1 1/2 teaspoons ground cumin
1/2 teaspoon ground fennel
1/2 teaspoon garam masala
1/8 teaspoon ground ginger
1/2 teaspoon kosher salt
2 tablespoons fresh lime juice
For the chaat
1/4 cup peanut oil
2 15-ounce cans chickpeas
2 to 3 pinches Kosher salt
1 small red onion, thinly sliced
1/4 cup packed mint, chopped
1/4 cup packed cilantro, chopped
1 Fresno chili, thinly sliced
1 lime, juiced
1/4 cup roasted pistachios, chopped
1/4 cup roasted peanuts, chopped
1/4 cup plain yogurt

1
Start by making the chutney. Soak the dates and piquillo peppers in warm water for 15 minutes until soft. Remove the pits from dates. Place the dates and peppers in a food processor or blender with the remaining chutney ingredients. Add 1/4 cup water and blend until smooth.
2
Transfer the chutney to a small sauce pot. Add 1/2 cup of water, bring to a boil, reduce to a simmer and cook until slightly reduced, 5 to 7 minutes.
3
Next, make the chaat. In a skillet over medium-high heat, warm the peanut oil. Working in 2 batches, add chickpeas and saute, stirring frequently, until golden and crispy, 10 to 15 minutes. Using a slotted spoon, transfer the chickpeas to plates lined with paper towels to drain. Sprinkle with salt and let cool.
4
In a large bowl, toss all the remaining ingredients together, minus the yogurt and pistachios. Drizzle with as much of the tamarind chutney as you'd like and give it a toss. Add salt, to taste. Garnish with pistachios, peanuts and yogurt.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: For the tamarind chutney, 8 Medjool dates, 3 to 5 piquillo peppers, 2 tablespoons tamarind paste, and more.

Yes, Chickpea Chat With Date-Tamarind Chutney falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea Chat With Date-Tamarind Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions