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Tamarind and tomato braised chickpeas

Tender chickpeas in a tangy tamarind and tomato sauce
Warm chilli heat, deep curry spice, bold and comforting
Thick, glossy, spoon-anywhere delicious with every bite

dinner ⏱ 70 min 410 kcal / portion 78.0 g carbs / portion (estimated) vegan 🔗 Original source

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Tamarind and tomato braised chickpeas
v4 · rb0e705f985 20260727Z1751 400 g chickpea 1¾ tsp bicarbonate of soda 10 pieces chilli 4 pieces garlic clove 105 ml olive oil 500 g tomato 2½ tbsp coriander leaf 1½ tsp cumin seed ⏳ soak chickpeas overnight in water with bicarbonate 🔪 ⏳ 8 h drain chickpeas 🍳 boil chickpeas with remaining bicarbonate, chillies, and water, skimming froth 🍳 ⏱ 20 min cook, then stir in tomato paste, curry powder, and crushed garlic with oil 🍳 ⏱ 10-15 min add salt and a good grind of pepper, then cook until chickpeas are soft 🍳 ⏱ 15 min soak tamarind in boiling water, then squeeze and strain to make tamarind liquid 🍳 ⏱ 7 min stir tamarind liquid into chickpeas and cook, then stir through chopped coriander 🔪 drain grated tomatoes in a sieve and discard excess liquid, then combine pulp with remaining garlic, remaining oil, salt, and black pepper 🌀 stir half of the tomato mixture into the chickpeas 🍳 divide stew between bowls and top with remaining grated tomato, cumin, and a few coriander leaves, then serve warm Tamarind Tomato Chickpeas 🎉 3 tbsp tomato paste 1 tbsp curry powder salt to taste black pepper to taste 100 g tamarind 2½ tbsp tamarind paste split bicarb · ¾ tsp split bicarb remaining · ¾ tsp bicarbonate of soda chilli cumin seed tomato paste, curry powder split garlic stage1 · 3 pieces garlic clove split garlic remaining · 1 piece split oil stage1 · 40 ml olive oil split oil stage2 · 30 ml salt, black pepper tamarind, tamarind paste 250 g 250 g tomato split coriander stir in · 2½ tbsp coriander leaf coriander leaf split tomato half
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Preparation steps

  1. soak chickpeas overnight in water with bicarbonate
  2. drain chickpeas
  3. boil chickpeas with remaining bicarbonate, chillies, and water, skimming froth
  4. cook for 20 min, then stir in tomato paste, curry powder, and crushed garlic with oil
  5. add salt and a good grind of pepper, then cook 10-15 min until chickpeas are soft
  6. soak tamarind in boiling water for 15 min, then squeeze and strain to make tamarind liquid
  7. stir tamarind liquid into chickpeas and cook for 7 min, then stir through chopped coriander
  8. drain grated tomatoes in a sieve and discard excess liquid, then combine pulp with remaining garlic, remaining oil, salt, and black pepper
  9. stir half of the tomato mixture into the chickpeas
  10. divide stew between bowls and top with remaining grated tomato, cumin, and a few coriander leaves, then serve warm

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