Crispy Chickpea Chaat with Tamarind Drizzle

Ingredients

• 800 g tinned chickpeas
• 3 tbsp tamarind paste
• 2 tsp chaat masala
• 1 red onion
• 2 tomatoes
• 20 g fresh coriander
• 1 tsp cumin seeds
• 2 tbsp sunflower oil
• 1 green chilli
• 1 lemon

Method

1. 1

   Drain and rinse the chickpeas thoroughly, then pat completely dry with kitchen paper.

2. 2

   Heat the oil in a large frying pan over high heat. Add cumin seeds and sizzle for 30 seconds, then add chickpeas and fry for 10–12 minutes, stirring occasionally, until golden and crispy.

3. 3

   Meanwhile, finely dice the red onion and tomatoes, and thinly slice the green chilli. Combine in a bowl.

4. 4

   Stir chaat masala into the chickpeas and toss well. Remove from heat.

5. 5

   Whisk together tamarind paste with 2 tbsp water and a squeeze of lemon juice to make a loose drizzle.

6. 6

   Pile the crispy chickpeas onto a serving platter, top with the onion-tomato mixture, drizzle over the tamarind sauce and scatter with fresh coriander.