Tamarind Chickpeas with Greens | Christopher Kimball’s Milk Street

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Greens add heft to our tangy tamarind-chickpea curry

Tamarind Chickpeas with Greens

1 hour 15 minutes active

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.

4

Servings

Tip

Don't rinse the chickpeas after draining them; the starchy liquid that coats them helps to lightly thicken the sauce. After adding the collard greens, use tongs, not a wooden spoon, to turn the leaves and fully combine them with the aromatics.

1 hour

15 minutes active

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