Spicy Tomato Soup with Bamba and Bamba Bombay Pockets

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1. 1Step 1: Heat oil in large pot over medium-high heat.
2. 2Step 2: Add onion and sauté until limp, add garlic and sauté until light brown, then add jalapeño, ginger, black pepper and curry powder. Sauté for 1 minute.
3. 3Step 3: Add canned tomatoes with purée and stock. Stir well.
4. 4Step 4: Bring to a simmer, lower heat, cover and simmer for about 35 minutes, stirring occasionally.
5. 5Step 5: Taste and add salt to taste and sugar if desired.
6. 6Step 6: Serve in individual bowls. Add 4 Bamba to each bowl, stir and let dissolve. Top with a dollop of sour cream and pass additional Bamba as croutons.
7. 7Step 7: Preheat oven to 350 degrees.
8. 8Step 8: Spray 2 baking pans.
9. 9Step 9: Put potato cubes in single layer on one, spray potatoes.
10. 10Step 10: Place chickpeas on the other pan, spray.
11. 11Step 11: Bake for 15 minutes, then stir and bake for 10 more minutes, until potatoes are tender and chickpeas are slightly crisp.
12. 12Step 12: Let cool slightly, then transfer to a bowl.
13. 13Step 13: Add red onion, cilantro, mint, salt and Bamba. Toss to combine.
14. 14Step 14: Cut mini pitas in half and open to form pockets. If using regular pitas, cut into quarters.
15. 15Step 15: Fill each pocket with about 2 tablespoons of the filling and drizzle with sauce.
16. 16Step 16: Mix 1 Tbs. tamarind paste with 1 tsp. date syrup and 2 tsp. water.
17. 17Step 17: An alternative is to mix 1 Tbs. plus 1 tsp. of molasses or pomegranate molasses with 1 tsp. lemon juice, 1/2 tsp. brown sugar and 1 tsp. water.