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.

No additional tips available.

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

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.

Chickpea Chat With Date-Tamarind Chutney

How did you like this recipe?

Frequently Asked Questions