Tamarind chickpeas
- loading...
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 2
Tamarind and fennel seeds complement each other in this vegetarian dish from Uttar Pradesh
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 334 | |
| fat | 11g | |
| saturates | 1g | |
| carbs | 45g | |
| sugars | 5g | |
| fibre | 9g | |
| protein | 16g | |
| low in | 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 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
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
Comments, questions and tips
Overall rating
