Chickpea chat with date tamarind chutney

Ingredients

• For the tamarind chutney
• 8 Medjool dates
• 3 to 5 piquillo peppers
• 2 tablespoons tamarind paste
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground fennel
• 1/2 teaspoon garam masala
• 1/8 teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh lime juice
• For the chaat
• 1/4 cup peanut oil
• 2 15-ounce cans chickpeas
• 2 to 3 pinches Kosher salt
• 1 small red onion, thinly sliced
• 1/4 cup packed mint, chopped
• 1/4 cup packed cilantro, chopped
• 1 Fresno chili, thinly sliced
• 1 lime, juiced
• 1/4 cup roasted pistachios, chopped
• 1/4 cup roasted peanuts, chopped
• 1/4 cup plain yogurt

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