Spicy Chickpea And Sour Tomato Curry With Noodles

Name: Spicy Chickpea And Sour Tomato Curry With Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: two 14 1/2-ounce cans of chickpeas, drained; 1 to 2 tablespoons 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

Servings: persons

two 14 1/2-ounce cans of chickpeas, drained
1 to 2 tablespoons 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

1
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.
2
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.
3
Cook the noodles.
4
Once the noodles are done, drain them, and put them on a platter. Top the noodles with the chickpea stew and top with green onions or cilantro or both. Serve.

607

kcal

Calories

Fat

103

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 14 ingredients. The key ingredients include: two 14 1/2-ounce cans of chickpeas, drained, 1 to 2 tablespoons 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, and more.

Yes, Spicy Chickpea And Sour Tomato Curry With Noodles falls under the Pasta & Noodles 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!