Tamarind Chickpeas Recipes

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

Kale with Chickpeas and Tamarind image

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.

Ingredients

CHICKPEA-POTATO CHAAT

Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.

Provided by Rachel Gurjar

Categories Potato Tamarind Cumin Cilantro Mint Lime Juice Chile Pepper Yogurt Chickpea Tomato Onion Side Summer Vegetarian Appetizer Dinner Diwali snack

Yield 6 Servings

Number Of Ingredients 28

Chickpea-Potato Chaat image

Steps:

Potatoes
Place potatoes in a medium pot and pour in cold water to cover by 1"; season generously with salt. Bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 15-18 minutes. Drain and let cool slightly, then halve potatoes. Transfer to a large bowl and chill until ready to use.
Tamarind Chutney
Whisk tamarind concentrate, sugar, salt, cayenne, and cumin seeds in another small bowl until combined and sugar is dissolved.
Green chutney
Purée cilantro, mint, lime juice, chile, cumin seeds, salt, and ¼ cup water in a blender until smooth.
Yogurt and assembly
Whisk lime juice, yogurt, sugar, and salt in a small bowl until combined and sugar is dissolved.
Add chickpeas, half of chile, ½ cup tomato, ½ cup red onion, ¼ cup cilantro, 2 tsp. chaat masala, ½ cup yogurt mixture, ½ cup tamarind chutney, and ½ cup green chutney to potatoes and toss to combine.
Transfer chaat to a platter and drizzle 2 Tbsp. yogurt mixture, 2 Tbsp. tamarind chutney, and 2 Tbsp. green chutney over. Sprinkle with a pinch of chaat masala and top with sev and remaining chile, tomato, and red onion as desired. Scatter a few cilantro sprigs on top and serve with remaining yogurt and chutneys alongside.

Ingredients

Potatoes
1 lb. baby potatoes
Kosher salt
Tamarind Chutney
1 cup tamarind concentrate (such as Cock or Wangderm)
1 Tbsp. sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
½ tsp. cayenne pepper
½ tsp. cumin seeds, crushed
Green Chutney
1 bunch cilantro, coarsely chopped (stems and leaves)
1 bunch mint, leaves picked, stems discarded
Juice of 2 limes
1 small serrano chile or green Thai chile, stem removed
1 tsp. cumin seeds
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
Yogurt and assembly
Juice of ½ lime
1 cup plain whole-milk yogurt
2 Tbsp. sugar
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
2 (15-oz.) cans chickpeas, rinsed
1 large serrano chile, thinly sliced
1 large tomato, finely chopped
1 medium red onion, thinly sliced
¼ cup coarsely chopped cilantro, plus sprigs for serving
2 tsp. chaat masala, plus more for serving
Sev (such as Garvi Gujarat, for serving)

TAMARIND-SPICED CHICKPEAS AND SPINACH

Recipe adapted from the Whole Foods website. This is a simple and quick meal- great for weeknights. And it's low fat, too. Serve over brown rice or another whole grain.

Provided by VegSocialWorker

Categories Beans

Time 27m

Yield 4 serving(s)

Number Of Ingredients 14

Tamarind-Spiced Chickpeas and Spinach image

Steps:

Heat oil spray in large non-stick skillet over medium heat.
Add onion and sauté until softened and golden brown, about 7 minutes. Add small amounts of water as needed to keep onions from burning.
Add cumin, coriander and cayenne to skillet and stir to coat onion with spices.
Cook for one minute then add diced tomatoes, with their juice, water, sugar, red pepper flakes and tamarind concentrate. Stir to mix well.
Add chickpeas and bring mixture to a gentle boil. Reduce heat and simmer over medium-low heat, uncovered, for 10 minutes.
Stir in spinach until wilted. Season with salt and pepper to taste.

Nutrition Facts : Calories 311, Fat 3, SaturatedFat 0.3, Sodium 1040.4, Carbohydrate 61, Fiber 12.5, Sugar 6.6, Protein 13

Ingredients

olive oil flavored cooking spray
1 medium yellow onion, finely chopped
1 teaspoon ground cumin
1 1/2 teaspoons ground coriander
1 pinch cayenne
1 (14 1/2 ounce) can diced tomatoes
1/3 cup water
1 teaspoon evaporated cane juice sugar
1 teaspoon tamarind paste
red pepper flakes, to taste
2 (15 ounce) cans chickpeas, drained
1 (6 ounce) package pre-washed Baby Spinach (about 6 cups)
1/4 teaspoon sea salt
pepper, to taste

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In a large, heavy-bottomed pot, combine oil and onions over medium-high heat. Cook, stirring occasionally, until onions are thoroughly browned, 15 to 20 minutes (the darker you can get them, the better, but don't let them burn).
Reduce heat to medium and stir in cumin, garam masala, cayenne, pepper, salt, and tamarind paste. Cook, stirring constantly, until onions are thoroughly coated, about 2 minutes. Add chickpeas and stir to coat thoroughly. Reduce heat to low, cover, and cook until heated through, about 3 minutes. Season to taste with salt.
Mix greens well and divide among wide, shallow bowls. Spoon about 1 cup chickpeas over greens.
*Garam masala, a northern Indian spice blend, is available at well-stocked grocery stores and Indian markets, as is tamarind paste (check the label to be sure that it has no added sugar). The paste should have the consistency of loose applesauce; if it's runnier, add another tablespoon of it to the dish.

Tamarind Chickpeas Recipes

KALE WITH CHICKPEAS AND TAMARIND

CHICKPEA-POTATO CHAAT

Chaat is the perfect low-cook recipe for hot days. Canned chickpeas and simmered potatoes with cilantro-mint chutney, tamarind chutney, & yogurt.

TAMARIND-SPICED CHICKPEAS AND SPINACH

Recipe adapted from the Whole Foods website. This is a simple and quick meal- great for weeknights. And it's low fat, too. Serve over brown rice or another whole grain.

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