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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Chickpeas with Tamarind, Kale and Ginger
Introduction from Rukmini Iyer
This is hands-down my favourite way to cook chickpeas. The tartness of the tamarind, along with a tiny bit of brown sugar make for a really moreish dish – hot, sour and slightly sweet, perfect to scoop up with flatbreads and yogurt. If I come across a tin of miniature brown chickpeas, known as kala chana, then I often use this recipe (without the kale) to top canapé-sized potato cakes with a half teaspoon of yogurt and a couple of coriander leaves on top.
Ingredients
Method
Heat the oil in a large saucepan over a medium heat; when hot, add the cumin seeds. Let them sizzle for 30 seconds, then add the onion and stir-fry for 6–7 minutes until just browning at the edges. Add the ginger and chilli flakes, stir-fry for a further minute and then add the drained chickpeas, tamarind paste, water, salt and sugar.
Stir, then cover and cook for 20 minutes. After 20 minutes, add the chopped kale and simmer, uncovered, for a further 5 minutes until the kale is just cooked and the liquid has reduced. Taste for salt and add more as needed. Scatter with fresh coriander just before serving.
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From the book
India Express: Simple and Delicious Recipes for Every Day
75 recipes inspired by the vibrant flavours of South India and Bengal
Speedy and fuss-free recipes for maximum flavour in return for minimum effort
Trademark traybakes, as well as stir-fries, snacks, weeknight curries, and simple desserts
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