Chickpeas With Lime, Chilli, Tamarind and Coriander
"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 "Recipe #348582""
- Ready In:
- 1hr 35mins
- Ingredients:
- 16
- Serves:
-
4-6
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
- 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.
- Meanwhile wash the coriander and separate the leaves and set aside, chop the root and stems.
- To the onions, add garlic, chilli, ginger, coriander roots and stems, spice mix and tamari water, stir well then add tomatoes, carrots and cinnamon.
- 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.
- Add the chick peas maple syrup and tamari and cook for 10 minutes.
- Add remaining butter and lime juice and stir well.
- Taste well, you are aiming for deep, smooth, spicey, sour, salty and sweet, May need just a touch more tamari or maple syrup?.
- Finish by stirring through fresh coriander leaves and serve not too hot.
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RECIPE SUBMITTED BY
Hello, thought I should update this page a wee bit now we have a new furbaby called Bismila as well as our beloved Maddie who is the star of the photo. I live with my husband Keir in the North East of Scotland between Inverness and Aberdeen, it is very beautiful here. My DH is a keen salmon fisherman and is in the right place to do this! I ran my own pubs and restaurants for many years until arthritis made catering just too much for me, I am 'semi' retired now and can't seem to drag myself away from this site. I have met some wonderful people here and made good friends for which I am eternally grateful.
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