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Tamarind chickpeas

Ingredients

  1. Step 1 1 tbsp vegetable or sunflower oil
  2. Step 2 ½ tsp nigella seeds (look for these in supermarkets)
  3. Step 3 1½ tsp fennel seeds
  4. Step 4 1 medium onion , chopped
  5. Step 5 400g can chopped tomato
  6. Step 6 3 green chillies , seeded and cut into qurters lengthways
  7. Step 7 2-3 tsp light muscovado sugar
  8. Step 8 1 tsp paprika
  9. Step 9 1 tsp turmeric
  10. Step 10 410g can chickpeas , drained and rinsed
  11. Step 11 1 tbsp tamarind paste
  12. Step 12 1 tbsp chopped fresh coriander
  13. Step 13 half a 250g/9oz bag baby spinach leaves
  14. Step 14 natural yogurt and chapatis, to serve
Tamarind chickpeas
Calories: 334 Carbohydrate: 45 g Protein: 16 g Fat: 11 g
Cook time: 35 minutes Prep time: 10 minutes Total time: 45 minutes Servings: 2

TAGS

Dinner Lunch Supper Vegetable Indian Josh Eagleton 2 serving 30-60 minute 400 kcal or less Baby spinach BBC Good Food chickpea chickpea Curry Fennel seed Fennel seed Lentil stew Main Nigella Roopa Gulati Tamarind Vegetarian

Directions

  1. 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.
  2. 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.