Tamarind chickpeas

It says it in the intro, but I didn't realize until I tried it how complementary the flavors of fennel and tamarind are. My only quibble with this recipe is that I couldn't taste the nigella seeds. So, the next time I make this, and I'm certain I will, I'll use a bit more nigella.

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.

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 !

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

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.

Really lovely and tasty.

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

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

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.

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