Tamarind Chickpeas with Cavolo Nero
Servings 4 people
Ingredients
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp chilli flakes
- 400 g cherry tomatoes halved
- 800 g chickpeas 1 jar or 2 tins
- 50 g tamarind paste
- 300 g cavolo nero
- 1 tsp salt
- 1 tbsp dark brown sugar
- 1 tsp tomato puree
Instructions
- Heat the oil in a large frying pan or a wide, shallow saucepan (you want as big a surface area at the base of the pan as possible, so the liquid reduces quickly). Add the cumin seeds, fry for 30 seconds on a low heat, then stir in the onion, turn up the heat to medium, and stir-fry for six to seven minutes, until just turning golden around the edges.
- Add the chilli flakes and tomatoes to the onion mix and stir-fry for three minutes, just to soften the tomatoes. Drain the chickpeas reserving the liquid and make up to 300ml with water. Add the chickpeas, tamarind paste, 300ml chickpea water, cavolo nero, sea salt, sugar and tomato paste, bring to a boil, then lower the heat and simmer, stirring occasionally, for 20 minutes, until the liquid has almost completely reduced and is just clinging to the chickpeas. Taste and adjust the salt as needed.