Tamarind Chickpeas with Greens
For this one-pot meal, collard greens are stewed in a sweet-and-sour tamarind broth flavored with Indian spices. If you prefer kale, it's a fine substitute for the collards. Serve this dish spooned over steamed white or brown rice, and finished with a dollop of plain yogurt spiked with chopped fresh cilantro and mint.
cup tamarind pulp (2 ounces)
cups hot water
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