Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

Preview

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.

Read more Read less

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

Rukmini Iyer

Comments are closed.

More Chickpea Recipes


View all

Follow Rukmini on Instagram

For the latest announcements and everyday cooking tips

Follow
newsletter

Subscribe to Rukmini's newsletter

Get the latest recipes and cookbook news from Rukmini straight to your inbox.

From the book: India Express: Simple and Delicious Recipes for Every Day

Close menu