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.