Inspiring Chickpea and Sour Tomato Curry with Noodles

Photo by Tom Hirschfeld/ Bona Fide Farm Meals

two

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

tamarind focus blended with 1/2 cup of water (extra tamarind will receive the dish extra sour)
3 tablespoons

olive oil
2 cups

yellow onion, julienned
1 tablespoon

new garlic, minced
2 cups

tomato sauce
1 tablespoon

new ginger, peeled and minced
1 teaspoon

turmeric
¹/₄ teaspoon

cayenne
2 teaspoons

Madras curry powder, or your current form
1 teaspoon

cumin seeds, coarsely ground
Kosher salt and freshly ground pepper
Cilantro, inexperienced onion, or both
1 pound

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

Explain a 3 1/2-quart heavy-bottomed pot over medium warmth. Add 3 tablespoons of oil to the pot and then the onions. Season the onions with salt. Cook dinner the onions, patiently, until they start to brown and change into deeply colored. Accelerate them in total ample that the onions on high brown at the equivalent plug as these on bottom. Don’t enact this too snappy; you may perhaps like melted, gooey onions, no longer seared onions. Rob your time; it takes a whereas.
Once the onions are browned to your liking, add the garlic. Whilst you scent the garlic, add the turmeric, curry powder, cumin, and cayenne pepper. Give it a bound then add the tamarind, tomatoes, chickpeas, and ginger. Cut the warmth and let the sauce simmer. Taste the sauce for salt and alter as well-known.
Cook dinner the noodles.
Once the noodles are performed, drain them, and build them on a platter. Top the noodles with the chickpea stew and high with inexperienced onions or cilantro or both. Lend a hand.