Tamarind chickpeas

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• Orla

  26 January 2008

  Orla commented on this recipe

  Hi, Can you tell me if the calorie information given includes the yoghurt and chapati?

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• Spooky Pooky

  29 March 2008

  Spooky Pooky rated and commented on this recipe

  

  This makes a great light supper and works well cold for a lunch box the next day. Easy and tasty!

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• Little Alex

  21 July 2008

  Little Alex rated and commented on this recipe

  

  Really easy, fast and yum! And hearty for vegetarians too. Have made it many times already.

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• helen

  09 January 2009

  helen commented on this recipe

  can anyone tell me where i could get tamarind paste from, I have looked in supermarket but cant find it, supermarket also doesnt stock nigella seeds!! Maybe an asian shop would?? Thanks

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• cm

  04 March 2009

  cm rated and commented on this recipe

  

  Didn't have any nigella seeds but it was lovely. Will definately be making it again.

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• Yummymummy

  01 April 2009

  Yummymummy commented on this recipe

  This is yummy. Tamarind goes really well with the chickpeas. Top tip: go to an asian shop for the unusual ingreds......they stock everything and it's at a fraction of the supermarket prices.

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• umunairu

  05 May 2009

  umunairu commented on this recipe

  This was really good. My Sainsbury's sells tamarind paste and nigella seeds (they're also called black onion seeds). I tried making chapatis and they turned out pretty well even though it was my first time- I followed the instructions in this video: http://www.manjulaskitchen.com/2007/03/21/roti-chapati-flat-indian-bread/

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• Heidi

  06 September 2009

  Heidi commented on this recipe

  My tesco sells Tamarind in blocks. Try the world foods section as well as the ingredients section. I think Nigella and black onion seeds are the same thing. On the nutritional content question, normally anything which says "to serve" after it is not included.

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• yumyum

  16 October 2009

  yumyum rated and commented on this recipe

  

  I made this when the recipe first came out in 2003 and have been making ever since. Great as a starter (I have added prawns and it's a bit of a twist on prawn puri!!)

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• Claire

  20 October 2009

  Claire rated and commented on this recipe

  

  I love this recipe, its really tangy, spicy and fresh.

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• r-henderson

  10 December 2009

  r-henderson rated this recipe

  

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• GJ

  29 November 2010

  GJ rated and commented on this recipe

  

  This is my favourite chickpea curry recipe. I usually cook it without spinach, and have another vegetable stir-fry as a side dish.

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• jogirl

  15 August 2011

  jogirl rated and commented on this recipe

  

  This was a good, quick, easy meal. I have since tried it with other beans instead of the chick peas: borlotti beans were particularly good. The last time I made it I also stirred a handful of baby spinach in at the end until it wilted, which went really well.

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• jogirl

  15 August 2011

  jogirl commented on this recipe

  Re: my last comment - obviously spinach is already in the recipe - I was thinking of something else!

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• jogirl

  15 August 2011

  jogirl commented on this recipe

  Re: my last comment - obviously spinach is already in the recipe - I was thinking of something else!

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• Jen_Atkinson

  01 November 2011

  Jen_Atkinson rated and commented on this recipe

  

  Really lovely and tasty.

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• Tony

  26 May 2012

  Tony rated and commented on this recipe

  

  Served this as an accompinying dish to Home-style chicken curry and it worked perfctly although I did substute borlotti beans for chickpeas as my wife is not at all keen on the latter. Worked very well indeed.

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• longtalltara

  04 October 2012

  longtalltara rated and commented on this recipe

  

  I was not a fan but I used a smaller quantity of a tamarind concentrate rather than tamarind paste as that's what I had. Still think I'll look for another recipe to use up the remaining tamarind

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• Seamstress star

  17 February 2013

  Seamstress star rated and commented on this recipe

  

  We love this recipe and it is also ideal as part of a Fasting Day. Another recipe that we keep the ingredients handy for, love it !

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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 tomatoes
• 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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 - 10 mins

Cook 25 mins

Vegetarian, Super healthy

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 tomatoes
• 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

Per serving

334 kcalories, protein 16.0g, carbohydrate 45.0g, fat 11.0 g, saturated fat 1.0g, fibre 9.0g, sugar 5.0g, salt 1.34 g

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