I made this meal last night and found it to be very flavorful, and healthy. I served it over white rice. It's a version of a recipe found in Moosewood Cookbook.
TAMARIND CHICK PEAS
1 med onion, chopped 3 cloves garlic, minced 2 small chiles, coarsly chopped 1/2 cup water 1 T tamarind concentrate 1/2 cup hot water 1 med tomato, chopped (or two Romas) 1 inch piece of ginger, grated 2 cups canned or cooked chick peas (garbanzos)
Saute onion, garlic, and chiles in a saucepan using 1/2 cup water until onions begin to carmelize (about 10 minutes), adding more water if necessary to keep from burning.
Mix the tamarind concentrate in 1/2 cup hot water. Combine the onion mixture, tamarind, tomato, and ginger. Puree. Return puree to pan, add chick peas and simmer for half an hour until sauce is thick.
When I was a young person living on my own, I got the Moosewood Cookbook at a women's bookstore in Baltimore. When I'm cooking for one, I never really cook meat. You can never get meat in a single portion and the cleanup is a nightmare. Plus, they say vegetarians are trimmer and when I was a single gal, that was priority number one! Plus, it was cheaper for me to get farm fresh veggies than meat.