Name: Tamarind chickpeas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Indian
Ingredients: 1 tbsp vegetable or sunflower oil; ½ tsp nigella seeds (look for these in supermarkets); 1½ tsp fennel seeds; 1 medium onion chopped; 400g can chopped tomato; 3 green chillies seeded and cut into qurters lengthways; 2-3 tsp light muscovado sugar; 1 tsp paprika; 1 tsp turmeric; 410g can chickpeas drained and rinsed; 1 tbsp tamarind paste; 1 tbsp chopped fresh coriander; half a 250g/9oz bag baby spinach leaves; natural yogurt and chapatis, to serve

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Tamarind chickpeas

Tamarind chickpeas

Roopa Gulati

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Serves 2

Easy

Prep: 5 mins - 10 mins

Cook: 25 mins

A star rating of 4.3 out of 5.31 ratingsRate

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Tamarind and fennel seeds complement each other in this vegetarian dish from Uttar Pradesh

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable

or sunflower oil
½ tsp nigella

seeds (look for these in supermarkets)
1½ tsp fennel seeds
1 medium onion

chopped
400g can chopped tomato
3 green chillies

seeded and cut into qurters lengthways
2-3 tsp light muscovado sugar
1 tsp paprika
1 tsp turmeric
410g can chickpeas

drained and rinsed
1 tbsp tamarind

paste
1 tbsp chopped fresh coriander
half a 250g/9oz bag baby spinach

leaves
natural yogurt

and chapatis, to serve

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Nutrition: per serving

kcal334
fat11g
saturates1g
carbs45g
sugars5g
fibre9g
protein16g
salt1.34g

low

Method

step 1

Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.
step 2

Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they’ve just wilted. Serve with yogurt and chapatis.

Recipe from Good Food magazine, February 2003

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A star rating of 4.3 out of 5.31 ratings

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