Makes 6 to 8 servings

1 large, firm vine-ripened tomato, finely chopped
1 small seedless cucumber, such as Armenian or Japanese, finely chopped
4 to 5 scallions, white parts only, thinly sliced
1 cup finely chopped fresh cilantro, including soft stems
2 tsp. chaat masala
3 T. peanut oil
1 tsp. minced fresh garlic
1 Tablespoon peeled minced fresh ginger
1 fresh green serrano pepper, minced with seeds
2 Tablespoons ground coriander
1 Tablespoon store bought Chickpea Masala
3 15 1/2-ounce cans chickpeas, rinsed and drained well
1/2 cup water, or as needed
1/4 cup store bought tamarind chutney or to taste 

In a medium bowl, mix the tomato, cucumber, scallions, 1/4 cup of the cilantro and 1 teaspoon of the chaat masala. Set aside.

Heat the oil in a large nonstick skillet over medium-high heat and cook the garlic, ginger, and the serrano pepper, stirring, until golden, about 1 minute. Add the ground coriander, chickpea masala and the remaining 1 1/2 teaspoon chaat masala and stir momentarily.

Mix in the chickpeas and the water and cook stirring as necessary, until the chickpeas are tender and all the juices evaporate, about 4 to 5 minutes. Mix in the remaining cilantro.

Transfer to a serving platter. Lightly mix in the tomato mixture and drizzle the tamarind chutney on top.

Serve at room temperature or chilled.

Purchase items in BOLD in-store at Surfas or online at Culinary District!