TAMARIND CHICKPEAS
Tamarind and fennel seeds complement each other in this vegetarian dish from Uttar Pradesh
Provided by Roopa Gulati
Categories Dinner, Lunch, Supper, Vegetable
Time 35m
Number Of Ingredients 14
Steps:
- Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.
- Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they've just wilted. Serve with yogurt and chapatis.
Nutrition Facts : Calories 334 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 16 grams protein, Sodium 1.34 milligram of sodium
TANGY TAMARIND CHICKPEAS - KHATA IMLEE CHANA (SLOW COOKER)
This dish is dry, not saucy and quite delicious. From The Indian Slow Cooker by Anupy Singla. I made half the quantity and it lasted me all of three days.
Provided by duonyte
Categories Lunch/Snacks
Time 12h15m
Yield 14 cups
Number Of Ingredients 16
Steps:
- Place the chickpeas and water in a 5 quart slow cooker .
- In a food processor, puree all of the remaining ingredients, except the lemon, onion for garnish and bread.
- Add to slow cooker, stir, and cook on High for 10 hours.
- Add the half lemon and cook another 2 hours on High. After cooking, remove and discard the lemon.
- Top with the sliced red onion and serve with hot naan. (I ran out of naan and wrapped these in warm flour tortillas - very good).
- To make half the quantity, use a 3 1/2 qt slow cooker.
- Note: I loved these plain, but loved them even more with a cucumber salad. Mix chopped cucumbers - I used seedless - and some chopped red onion if you like, stir in some sour cream or thick yogurt. Spoon onto the chickpeas and naan - the contrast between the spicy chickpeas and the cool creamy cucumbers is out of this world!
Nutrition Facts : Calories 335.5, Fat 5.8, SaturatedFat 0.7, Cholesterol 0.6, Sodium 1037.3, Carbohydrate 56.5, Fiber 15.9, Sugar 10.6, Protein 17.5
KALE WITH CHICKPEAS AND TAMARIND
Tamarind is a sweet and very sour and sticky fruit that grows in pods filled with seeds. When buying tamarind, you may find it in a block with the seeds included, as a thinned out concentrate or the thick, seedless paste used in this recipe. Tamarind paste lasts for a long time in the refrigerator and can be used in everything from sauces to candy.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 tablespoon each minced ginger and garlic in butter in a pot over medium-high heat, 2 minutes. Add one 15-ounce can chickpeas (drained and rinsed), 2 teaspoons curry powder and a pinch of salt. Toast the chickpeas, stirring, 3 to 5 minutes. Stir in 8 ounces chopped kale. Add a mix of 3 tablespoons each water and dark brown sugar, 1 tablespoon tamarind paste and a pinch of cayenne. Cook until the kale is tender. Top with cilantro.
CHUTNEY CHICKPEAS WITH TAMARIND
Number Of Ingredients 22
Steps:
- 1. Soak the chickpeas overnight in water to cover by 2 inches. Meanwhile, prepare the tamarind paste and the ginger-garlic paste. When ready, drain the chickpeas and place them in a pressure cooker long with 5 cups water. Baking soda, salt, cardamom pods, cinnamon, and bay leaves. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 2 minutes. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes.2. Carefully open the lid and check to see if the beans are very soft with some of them broken if not, add more water as needed, cover, bring up to pressure, and cook under high pressure another minute. Or, cover and boil until the chickpeas are soft and creamy, about 45 minutes.3. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin and ajwain seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 5 minutes. Add the ginger-garlic paste and stir about 1minute. Add the tomatoes and continue to cook until the tomatoes are soft and all the juices evaporate, about 5 minutes.4. Add the coriander, ground cumin, garam masala, turmeric, and black salt, then add the tamarind paste and bring to a quick boil. Mix into the chickpeas along with the green chili peppers, cilantro, and mint, and summer until the sauce is very thick, about 15 minutes. Stir vigorously and smash some of the chickpeas to further thicken the dish. Serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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