Chickpea chat with date tamarind chutney
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
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