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Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
Preview
Chickpeas with Tamarind, Kale and Ginger
![Rukmini Iyer’s Chickpeas With Tamarind, Kale & Ginger](https://thehappyfoodie.co.uk/wp-content/uploads/2022/09/CHICKPEA_TAMARIND_IE_MINI_739_adj-scaled.jpg)
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
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