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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
Ingredients
-
¼
cup tamarind pulp (2 ounces)
-
2
cups hot water
Directions
-
01In a 4-cup glass measuring cup or medium microwave-safe bowl, combine the tamarind pulp and hot water. Microwave on high for 1 minute, then whisk to combine. Set aside.
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April 11, 2024
Fabulous!
We’ve never cooked with tamarind paste before, and it adds a lovely complex tangy background flavor to the sauce! Loved all the spices—-ginger, garlic, cumin, garam masala—-with the collard greens and garbanzos, they make a wonderful main or side dish. This is a keeper!
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