Tamarind chickpeas recipe - Recipes - BBC Good Food | Recipe Finder

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2servings
25minutes
334calories

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Tamarind chickpeas recipe - Recipes - BBC Good Food

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Nutrition Info . . .

Nutrients	Lipids, Carbohydrates
Vitamins	A, B₂, B₃, C, E, P
Minerals	Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

1 tbsp vegetable or sunflower oil
1/2 tsp nigella seeds (look for these in supermarkets)
1 1/2 tsp fennel seeds
1 medium onion , chopped
400g can chopped tomatoes
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

Instructions Jump to Ingredients ↑

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.
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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