Chickpeas With Lime, Chilli, Tamarind and Coriander |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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From 'A Year in my Kitchen' by Skye Gyngell. Really lovely comfort food good served with basmati rice and a huge dollop of Greek Yoghurt or as a side dish to go with a heaped plate of garlicky sticky Roast Lamb and a huge bottle of decent red wine. For Roasted Spice Mix see Roasted Spice Mix Ingredients:
25 g unsalted butter |
1 tablespoon olive oil |
2 red onions, peeled and finely sliced |
150 g fresh coriander |
3 garlic cloves, peeled and chopped |
1 red chili pepper, finely sliced |
1 inch fresh gingerroot, peeled and chopped |
1 tablespoon roasted mixed spice |
1 tablespoon tamarind juice |
4 carrots, peeled and chopped |
2 (400 g) cans chopped tomatoes |
2 cinnamon sticks |
400 g cooked chickpeas |
100 ml maple syrup |
100 ml tamari |
3 limes, juice of |
Directions:
1. Melt half of the butter in a medium heavy based saucepan over gentle heat until foaming, pour in the oil then add the onions, sweat gently for 5 minutes.
2. Meanwhile wash the coriander and separate the leaves and set aside, chop the root and stems.
3. To the onions, add garlic, chilli, ginger, coriander roots and stems, spice mix and tamari water, stir well then add tomatoes, carrots and cinnamon.
4. Put lid on and turn heat to low and simmer gently for 1 hour stirring occasionally till carrots are tender and the flavours have melded together.
5. Add the chick peas maple syrup and tamari and cook for 10 minutes.
6. Add remaining butter and lime juice and stir well.
7. Taste well, you are aiming for deep, smooth, spicey, sour, salty and sweet, May need just a touch more tamari or maple syrup?.
8. Finish by stirring through fresh coriander leaves and serve not too hot.
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