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Burmese   -   Chickpea Tomato Salad   adapted from Recipes From The Golden Land The Burmese Kitchen by Marks

  • 2 Small Potatoes -- peeled and halved
  • 1 Cup Water
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Salt
  • 1 Cup Cooked Chickpeas
  • 1 Teaspoon Tamarind Paste -- dissolved in
  • 2 Tablespoons Water
  • 1 Medium Scallion -- thinly sliced
  • 1 Medium Onion -- thinly sliced
  • 1/2 Teaspoon Cumin
  • 1 Tablespoon Cilantro -- coarsely chopped
  • 1 Teaspoon Red Chile Flakes -- optional
Directions Cook potatoes in water, with soy sauce and salt for 20 minutes. Drain well, cut into half inch cubes. Mix potatoes with all other ingredients and toss well. Serve at room temp with other Burmese dishes.
Serves 4
Time to Make 0:00

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