Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Chickpeas with Tamarind, Kale and Ginger
Introduction
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
| onion, thickly sliced | |
| ginger, grated | |
| chickpeas, drained and rinsed (or 1 x 700g jar chickpeas, drained and rinsed) | |
| tamarind paste | |
| water | |
| kale, finely chopped (remove and discard the tough stems first) | |
| roughly chopped fresh coriander, to serve | |
| Storecupboard: | |
| olive or neutral oil | |
| cumin seeds | |
| chilli flakes | |
| sea salt flakes | |
| dark brown sugar |
Preview
This recipe is a preview
Buy India Express for the full recipe, and more great recipes from Rukmini Iyer
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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