I suppose it is an obsession of sorts, but kokosnoot inwards roughly shape or other has been making it into enough of both sugariness too savory creations lately. Coconut milk inwards item muscles into a publish of curries lately, thus that my pantry shelves are inwards constant need of replenishment. The creaminess, richness too slight sweetness it imparts to gravies too sauces is non to hold upwards matched too ane that vegans may wishing to pay especial attending to equally it closely mimics the texture of yogurt too genuinely shines inwards its ain right.
Here kokosnoot partners upwards with plump, tender too buttery chickpeas too tamarind. The purpose of tamarind hither mightiness hold upwards considered optional, but I detect it gives a unique sugariness too sour citrus flavour to the curry. You tin add together roughly freshly squeezed lime juice at the ending of the cooking fourth dimension if y'all don't bring tamarind on paw or but wishing to skip a step. The richness too fullness of tart, sour too bittersweet tamarind, however, contributes to the whole culinary experience.
This is too my contribution to My Legume Love Affair, a monthly resultant started past times lovely Susan of Sowmya.
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Recipe past times Lisa Turner Cuisine: Indian Published on May 12, 2014 Chickpeas simmered inwards a thick, creamy, fragrant hot, sour too tangy tomato, kokosnoot too tamarind sauce
Ingredients:
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More spicy chickpea offerings from :
Chickpea Vindaloo
Chickpeas with Mushrooms
Jerk Chickpeas
Chana Masala
On the peak of the reading stack: the newspaper
Audio Accompaniment: Nicolas Bacher
Sumber http://foodandspice.blogspot.com/