Tamarind and tomato braised chickpeas

dinner · ⏱ 70 min · 4 portions · 78.0 g carbs / portion · vegan

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
http://flowcooking.food/en-us/recipe/728/tamarind-and-tomato-braised-chickpeas/