Tamarind chickpeas
- Preparation and cooking time
- Prep: -
- Cook:
- Easy
- Serves 2
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- 1 tbsp vegetableor sunflower oil
- ½ tsp nigellaseeds (look for these in supermarkets)
- 1½ tsp fennel seeds
- 1 medium onionchopped
- 400g can chopped tomato
- 3 green chilliesseeded and cut into qurters lengthways
- 2-3 tsp light muscovado sugar
- 1 tsp paprika
- 1 tsp turmeric
- 410g can chickpeasdrained and rinsed
- 1 tbsp tamarindpaste
- 1 tbsp chopped fresh coriander
- half a 250g/9oz bag baby spinachleaves
- natural yogurtand chapatis, to serve
Nutrition: per serving
- kcal334
- fat11g
- saturates1g
- carbs45g
- sugars5g
- fibre9g
- protein16g
- salt1.34glow
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.
