soups. The best is watching the kids in
front of the television popping these
into their mouths instead of chips and
junk food. I love serving them with a
side of Tamarind–Date or Mint
Chutney (see recipes on pages 224 and
219 ).
4 cups cooked chickpeas (see recipe on
page 128) or 2 (12-ounce [341-g]) cans
chickpeas
1 tablespoon garam masala, Chaat
Masala (see recipe on page 57) or
Sambhar Masala (see recipe on page
60 )
2 teaspoons coarse sea salt 2