TAMARIND CHICKPEAS

Tamarind chickpeas image

Tamarind and fennel seeds complement each other in this vegetarian dish from Uttar Pradesh

Provided by Roopa Gulati

Categories Dinner, Lunch, Supper, Vegetable

Time 35m

Number Of Ingredients 14

Ingredients

1 tbsp vegetable or sunflower oil
½ tsp nigella seeds (look for these in supermarkets)
1½ tsp fennel seeds
1 medium onion , chopped
400g can chopped tomato
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

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.

Nutrition Facts : Calories 334 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.34 milligram of sodium