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Chickpeas in Tamarind Barbecue Sauce


Alison made it up

A very tasty supper dish using Alison's Tamarind Barbecue Sauce.


For the Sauce:
710 ml3 cups tomato sauce of your choice
120 ml1/2 cup apple cider vinegar
15 ml1 tablespoon tamarind paste**
15 ml1 tablespoon molasses
Sweetener of your choice to taste
7 ml1/2 tablespoon fresh ground black pepper
7 ml1/2 tablespoon finely chopped onion
7 ml1/2 tablespoon ground mustard, regular or hot
15 ml1 tablespoon lemon juice
15 ml1 tablespoon Worcestershire sauce
Salt to taste
To complete the dish:
2 (15 oz) cans of chickpeas (others use pinto beans)
1 sliced Vidalia onion, microwaved (for digestibility only)
2 roasted red peppers, roasted in strips.
15 ml 1 tablespoon freshly chopped garlic
2 ribs of chopped celery


Combine the sauce ingredients, heat and stir to mix. Adjust seasonings.

Combine the chickpeas, onion, red peppers, garlic and celery in a crockpot. Cover with tamarind sauce. Cover and cook on low 6 hours.

Major Ingredients: