Tamarind chickpeas

Tamarind chickpeas

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(13 ratings)

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Cooking time

Prep: 5 mins - 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
334
protein
16g
carbs
45g
fat
11g
saturates
1g
fibre
9g
sugar
5g
salt
1.34g

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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Method

  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.
  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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Comments

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freshcream's picture

mmm...delish! i loved the sweet n sour flavour, and so did my kids - my son isnt really into Indian/Pakistani food but even he enjoyed it with chapati and a dollop of thick organic yogurt. I didnt add the spinach though, but added parsley instead of coriander. I also used demerara instead of muscovado because its all I had. It needed a cup of water though to make a nice sauce, felt too dry otherwise.

seamstress_star's picture
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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 !

taracox's picture
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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

dutes8080's picture
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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.

jenniferatkinson's picture
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Really lovely and tasty.

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

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

jogirl's picture
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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.

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

clur79's picture
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I love this recipe, its really tangy, spicy and fresh.

janelovestastyfood's picture
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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!!)

heidigough's picture

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.

ummyusuf's picture

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.

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

helenproctor's picture

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

alexandra_legs11's picture
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Really easy, fast and yum!
And hearty for vegetarians too. Have made it many times already.

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

orla01's picture

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

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