Spicy Chickpeas with Tamarind
6 servings
30 minutes
Spicy chickpeas with tamarind is a dish infused with the aromas of spices and the light tang of tamarind, giving it an extraordinary depth of flavor. This recipe likely has roots in Balkan culinary traditions where spices and legumes are actively used. The chickpeas become soft and rich as they absorb the flavors of coriander, cumin, and curry, while tomatoes and amchur add a light fruity tang. The dish is perfect for a vegetarian table and can be served as a standalone dish or as a side. It pairs especially well with fragrant rice or flatbreads. It's easy to prepare but the result is always impressive – a deep, rich flavor that warms you and gives a sense of home comfort.
1
Heat vegetable oil in a pan and fry the cumin seeds until brown.
- Vegetable oil: 2 tablespoons
- Caraway seeds: 1 teaspoon
2
Add curry leaves, onion, tomato, garlic, ginger, green chili pepper, turmeric, ground cumin and coriander, and salt. Mix well and cook until the onion and tomato are soft.
- Curry leaves: 4 pieces
- Red onion: 3 pieces
- Tomatoes: 1 piece
- Garlic: 6 cloves
- Grated ginger: 1.5 teaspoon
- Chili pepper: to taste
- Turmeric: 0.5 teaspoon
- Ground caraway: 0.5 teaspoon
- Ground coriander: 0.5 teaspoon
- Salt: to taste
3
Add the soaked overnight and cooked peas, garam masala, tamarind paste, and amchur.
- Chickpeas: 300 g
- Garam masala: 1 teaspoon
- Tamarind paste: 1 tablespoon
- Amchoor (dried mango powder): 1 teaspoon
4
Add some water and mix well.
5
Cover with a lid and cook on medium heat for 12-15 minutes.
6
Before serving, sprinkle with finely chopped red onion and/or coriander greens.
- Red onion: 3 pieces
- Ground coriander: 0.5 teaspoon