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Tamarind chickpeas

Tamarind chickpeas

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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 2

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal334
fat11g
saturates1g
carbs45g
sugars5g
fibre9g
protein16g
low insalt1.34g
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Ingredients

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

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Overall rating

A star rating of 4.3 out of 5.25 ratings
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