Chickpea & Sweet potato Buffaat

2 cups Boiled or canned chickpeas
1 lge Sweet potato, peeled & cubed
1 med Onion, sliced
Chilies, fresh, finely sliced as per taste
1 tblsp Ginger fresh, finely sliced
1 cup Tomato, crushed
1 tsp Cummin seed
2 tsp Spice Trail Garam Masala
Salt to taste
2 tblsp Tamarind, soaked & strained
2 tblsp Oil
Sprinkle of Fresh coriander leaves

Fry sweet potato until just soft and set aside. Soak tamarind in hot water for ½ hour; then squeeze out pulp. In a wok, heat oil, throw in cummin seed and fry onions on a gentle flame until soft. Add Spice Trail Garam masala, salt, chilies and ginger and fry for about half a minute. Pour in tomato and cook sauce until oil rises to the top. Stir in the chickpeas and cook for about 10 minutes, crushing a few with the ladle every now and then. Pour in the tamarind, bring to a simmer and then gently fold in the sweet potato. Sprinkle coriander before serving.