Tamarind Chickpeas Food

TAMARIND-SPICED CHICKPEAS AND SPINACH

Steps:

• Heat oil spray in large non-stick skillet over medium heat.
• Add onion and sauté until softened and golden brown, about 7 minutes. Add small amounts of water as needed to keep onions from burning.
• Add cumin, coriander and cayenne to skillet and stir to coat onion with spices.
• Cook for one minute then add diced tomatoes, with their juice, water, sugar, red pepper flakes and tamarind concentrate. Stir to mix well.
• Add chickpeas and bring mixture to a gentle boil. Reduce heat and simmer over medium-low heat, uncovered, for 10 minutes.
• Stir in spinach until wilted. Season with salt and pepper to taste.

KALE WITH CHICKPEAS AND TAMARIND

Steps:

• Cook 1 tablespoon each minced ginger and garlic in butter in a pot over medium-high heat, 2 minutes. Add one 15-ounce can chickpeas (drained and rinsed), 2 teaspoons curry powder and a pinch of salt. Toast the chickpeas, stirring, 3 to 5 minutes. Stir in 8 ounces chopped kale. Add a mix of 3 tablespoons each water and dark brown sugar, 1 tablespoon tamarind paste and a pinch of cayenne. Cook until the kale is tender. Top with cilantro.

TAMARIND CHICKPEAS

Steps:

• Rinse the chickpeas under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added.
• Drain and rinse the soaked chickpeas and add to a medium saucepan. Cover with fresh cold water and bring to a boil. Turn the heat down to low, cover, and simmer for 1 to 1 1/2 hours or until the chickpeas are soft and buttery. Drain and set aside.
• Wipe the saucepan dry and set over medium heat. When the pan is hot again, add the olive oil, wait a moment or two, then swirl to coat the pan. Toss in the nigella and fennel seeds, stir once, then add the onion. Cook for 6 to 8 minutes, stirring frequently, until the onion is translucent and starting to brown at the edges.
• Stir in the tomatoes, half of the green chilies, sugar, cayenne and turmeric. Bring to a low boil, then reduce the heat to medium low and simmer for 10 minutes to let the tomatoes reduce. Now stir in the chickpeas, tamarind paste and coriander, then the spinach. Simmer for 3 to 4 minutes or until the spinach is just wilted.
• Remove from heat and serve on Indian flatbreads or on a bed of white rice, dressed with a few spoonfuls of plain yogurt and the remainder of the fresh green chilies.

CHICKPEAS WITH LIME, CHILLI, TAMARIND AND CORIANDER

Steps:

• Melt half of the butter in a medium heavy based saucepan over gentle heat until foaming, pour in the oil then add the onions, sweat gently for 5 minutes.
• Meanwhile wash the coriander and separate the leaves and set aside, chop the root and stems.
• To the onions, add garlic, chilli, ginger, coriander roots and stems, spice mix and tamari water, stir well then add tomatoes, carrots and cinnamon.
• Put lid on and turn heat to low and simmer gently for 1 hour stirring occasionally till carrots are tender and the flavours have melded together.
• Add the chick peas maple syrup and tamari and cook for 10 minutes.
• Add remaining butter and lime juice and stir well.
• Taste well, you are aiming for deep, smooth, spicey, sour, salty and sweet, May need just a touch more tamari or maple syrup?.
• Finish by stirring through fresh coriander leaves and serve not too hot.