Tamarind chickpeas

Name: Tamarind chickpeas
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp vegetable or sunflower oil; 1 teaspoons nigella seeds (look for these in supermarkets); 2 teaspoons fennel seeds; 1 medium onion, chopped; 400 grams chopped tomato; 3 green chillies, seeded and cut into qurters lengthways; 2 teaspoons light muscovado sugar; 1 teaspoon paprika; 1 teaspoon turmeric; 410 grams chickpeas, drained and rinsed; 1 Tbsp tamarind paste; 1 Tbsp chopped fresh coriander; 1 leave half a 250g 9oz bag baby spinach; 1 serving natural yogurt and chapatis, to serve

Tamarind chickpeas is a gluten free and lacto ovo vegetarian recipe with 2 servings. One serving contains 398 calories, 15g of protein, and 13g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a reasonably priced main course. If you have tamarind paste, chillies, chickpeas, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds.

Ingredients you will need

Fennel Seeds

Cooking Oil

Equipment you will use

Sauce Pan

Add the onion and cook gently for 8-10 minutes until golden.

Ingredients you will need

Onion

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.

Ingredients you will need

Chickpeas