Chana chaat with tamarind and pomegranate

Name: Chana chaat with tamarind and pomegranate
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 480 g Chickpeas, two tins, drained and rinsed; 0.5 Red onions, finely chopped; 2 Tomatoes, deseeded and diced; 0.5 Cucumber, diced; 0.5 Fresh chillies, finely chopped (optional); 30 g Tamarind paste; 10 ml Maple syrup; 2 g Ground cumin, toasted in a dry pan; 1 g Garam masala; 0.5 Lemons, juiced; 2 g Salt; 60 g Pomegranate seeds; 15 g Fresh coriander, chopped

A street-food chickpea salad from across north India: soft chickpeas with crunchy onion, cucumber and tomato in a sweet-sour tamarind dressing, topped with pomegranate and coriander. No cooking, and lovely next to anything hot and fried.

Ingredients

480 g Chickpeas, two tins, drained and rinsed
0.5 Red onions, finely chopped
2 Tomatoes, deseeded and diced
0.5 Cucumber, diced
0.5 Fresh chillies, finely chopped (optional)
30 g Tamarind paste
10 ml Maple syrup
2 g Ground cumin, toasted in a dry pan
1 g Garam masala
0.5 Lemons, juiced
2 g Salt
60 g Pomegranate seeds
15 g Fresh coriander, chopped

Method

Whisk the tamarind paste with the maple syrup, toasted cumin, garam masala, lemon juice, salt and 2 tablespoons of water. It should taste sharp, sweet and a little smoky.
Toss the chickpeas with the onion, tomato and cucumber, then pour over the dressing and mix well. For a mild chaat, offer the chopped chilli at the table instead of stirring it in.
Pile into a bowl and scatter with the pomegranate seeds and coriander. Serve straight away or within an hour, at room temperature.