Sweet-And-Sour Chickpeas With Crispy Pappadum Recipe

Ingredients

• 4 large (or 8 small) dried Indian lentil wafers (pappadum)
• 2 tablespoons unsalted butter
• 1 teaspoon brown mustard seeds
• 2 tablespoons finely chopped shallot
• 1 tablespoon freshly grated ginger
• ½ cup tamarind chutney
• 1½ cups chicken stock or water
• Two 15.5-ounce cans chickpeas, drained and rinsed
• Salt and freshly ground black pepper

Optional Ingredients

• ½ cup whole-milk yogurt (optional)

Directions

1. Turn a gas burner to medium-high heat (or preheat a broiler). Using kitchen tongs, hold the pappadums over the flame and toast until browned and bubbling slightly. Set aside and let cool, then break into small pieces.
2. In a large skillet, warm the butter over medium-high heat until it foams. Stir in the mustard seeds and cook until they being to pop, about 30 seconds. Add the shallot and ginger and cook, stirring, until fragrant, about 1 minute.
3. Add the tamarind chutney and chicken stock or water to the pan and stir to combine. Bring to a simmer and reduce slightly, about 3 minutes. Reduce the heat to medium, stir in the chickpeas and cook until heated through, about 3 minutes. Season with salt and pepper. Transfer to a serving dish, top with the crushed pappadums and serve with theyogurt, if using.