Tamarind Spiced Chickpeas And Spinach Food

TAMARIND CHICKPEAS

Steps:

• 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.

TANGY TAMARIND CHICKPEAS - KHATA IMLEE CHANA (SLOW COOKER)

Steps:

• Place the chickpeas and water in a 5 quart slow cooker .
• In a food processor, puree all of the remaining ingredients, except the lemon, onion for garnish and bread.
• Add to slow cooker, stir, and cook on High for 10 hours.
• Add the half lemon and cook another 2 hours on High. After cooking, remove and discard the lemon.
• Top with the sliced red onion and serve with hot naan. (I ran out of naan and wrapped these in warm flour tortillas - very good).
• To make half the quantity, use a 3 1/2 qt slow cooker.
• Note: I loved these plain, but loved them even more with a cucumber salad. Mix chopped cucumbers - I used seedless - and some chopped red onion if you like, stir in some sour cream or thick yogurt. Spoon onto the chickpeas and naan - the contrast between the spicy chickpeas and the cool creamy cucumbers is out of this world!

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.

SMOKY CHICKPEAS WITH SPINACH

Steps:

• Heat the olive oil over medium heat in a skillet. Add the garlic, turmeric, and smoked paprika. Stir. Heat the oil and spice mixture 1-2 minutes, until fragrant.
• Add chickpeas and stir to coat with the oil and spice mixture. Add spinach and water. Cook over medium heat until the spinach wilts. Add salt and pepper to taste. Serve!

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.