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Greens add heft to our tangy tamarind-chickpea curry

Tamarind Chickpeas with Greens

1 hour 15 minutes active

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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.




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

sharon c.

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Margret P.

Just made this and had no tamarin but substituded with some prunes is amezing!!!

Margret P.

Also of course tamarind is amezing time for sure use that!!

Emma S.

Delicious and easy curry. Collards add a meaty bite. Added a chopped serrano pepper for heat.

Ethan U.

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