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Tamarind Chickpea Curry

kept bygrapesx2

1/3 cup canola or grapeseed oil
3 1/2 cups finely chopped onions (about 2 1/2 medium)
1 1/2 tablespoons ground cumin
2 tablespoons garam masala*
1/4 teaspoon cayenne
3/4 teaspoon pepper (medium grind)
About 1 1/2 tsp. salt
4 1/2 tablespoons tamarind paste*
3 cans (15 oz. each) chickpeas (garbanzos), drained and rinsed, or 4 1/8 cups cooked chickpeas



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