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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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Chickpeas with Tamarind, Kale and Ginger

Introduction

This is hands-down my favourite way to cook chickpeas. The tartness of the tamarind, along with a tiny bit of brown sugar make for a really moreish dish – hot, sour and slightly sweet, perfect to scoop up with flatbreads and yogurt. If I come across a tin of miniature brown chickpeas, known as kala chana, then I often use this recipe (without the kale) to top canapé-sized potato cakes with a half teaspoon of yogurt and a couple of coriander leaves on top.

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Ingredients

onion, thickly sliced
ginger, grated
chickpeas, drained and rinsed (or 1 x 700g jar chickpeas, drained and rinsed)
tamarind paste
water
kale, finely chopped (remove and discard the tough stems first)
roughly chopped fresh coriander, to serve
Storecupboard:
olive or neutral oil
cumin seeds
chilli flakes
sea salt flakes
dark brown sugar

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This recipe is a preview

Buy India Express for the full recipe, and more great recipes from Rukmini Iyer

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From the book: India Express: Simple and Delicious Recipes for Every Day

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