Tamarind chickpeas

Tamarind chickpeas

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(16 ratings)

Prep: 5 mins - 10 mins Cook: 25 mins

Easy

Serves 2
Tamarind and fennel seeds complement each other in this vegetarian dish from Uttar Pradesh

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal334
  • fat11g
  • saturates1g
  • carbs45g
  • sugars5g
  • fibre9g
  • protein16g
  • salt1.34g
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Ingredients

  • 1 tbsp vegetable or sunflower oil
  • ½ tsp nigella seeds (look for these in supermarkets)
  • 1½ tsp fennel seeds
    Fennel seeds

    Fennel seeds

    feh-nell seeds

    A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

  • 1 medium onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 400g can chopped tomato
  • 3 green chillies, seeded and cut into qurters lengthways
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 2-3 tsp light muscovado sugar
  • 1 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 410g can chickpeas, drained and rinsed
  • 1 tbsp tamarind paste
    Tamarind

    Tamarind

    tam-ah-rin-d

    A seed pod from the tamarind tree that is used extensively in South-East Asian and Indian…

  • 1 tbsp chopped fresh coriander
  • half a 250g/9oz bag baby spinach leaves
  • natural yogurt and chapatis, to serve

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.

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Comments, questions and tips

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clur79
20th Oct, 2009
4.05
I love this recipe, its really tangy, spicy and fresh.
janelovestastyfood
16th Oct, 2009
5.05
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
6th Sep, 2009
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.
umunairu
5th May, 2009
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/
ummyusuf
1st Apr, 2009
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
4th Mar, 2009
5.05
Didn't have any nigella seeds but it was lovely. Will definately be making it again.
helenproctor
9th Jan, 2009
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
21st Jul, 2008
5.05
Really easy, fast and yum! And hearty for vegetarians too. Have made it many times already.
sookypooky
29th Mar, 2008
4.05
This makes a great light supper and works well cold for a lunch box the next day. Easy and tasty!
orla01
26th Jan, 2008
Hi, Can you tell me if the calorie information given includes the yoghurt and chapati?

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