Chickpeas inwards a Creamy Coconut Tamarind Gravy

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.

Chickpeas inwards a Creamy Coconut Tamarind Gravy

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 Print this recipe Ingredients: 1 loving cup dried chickpeas (3 cups cooked or ii fourteen oz cans) 1 tablespoon tamarind pulp 2 tablespoon olive oil 1 teaspoon brownish mustard seeds 1 teaspoon cumin seeds 1 pocket-size onion, diced 1-inch slice fresh ginger, minced or grated 2 cloves garlic, minced or crushed 2 to iii fresh dark-green chilies, seeded too finely chopped 1 tablespoon soil coriander 1 teaspoon soil cumin 1 teaspoon turmeric 1/2 teaspoon amchoor pulverisation (optional) 1/2 teaspoon paprika 1/4 to 1/2 teaspoon cayenne 1 pocket-size tomato, seeded too diced handful of dried curry leaves, crumbled 13 1/2 oz (400 mL) tin kokosnoot milk 1 teaspoon ocean salt, or to taste fresh chopped parsley or cilantro for garnish (optional) Instructions: Rinse the chickpeas too soak for 8 hours or overnight covered inwards several inches of water. Drain too rinse, thus transfer to a medium saucepan too comprehend with fresh water. Bring to a boil, trim down oestrus to medium-low, cover, too simmer for 1 to 1 1/2 hours or until tender. Drain too gear upwards aside. Meanwhile, soak the tamarind pulp inwards 2/3 loving cup of boiling H2O for xxx minutes. Drain, reserving the liquid, too pressing through a strainer equally much of the pulp equally y'all can. Discard the remains too gear upwards the liquid aside. Heat the crude oil inwards a large saucepan over medium heat. When hot, toss inwards the mustard too cumin seeds too stir for xxx to lx seconds or until the mustard seeds plough grayness too start out to splutter too pop. Add the onion too sauté for a few minutes until softened. Now add together the ginger, garlic too chilies, too function on to stir for roughly other few minutes. Add the spices too stir for a infinitesimal until fragrant. Now add together the love apple tree too curry leaves too function on to stir for a few to a greater extent than minutes. Stir inwards the chickpeas until good coated. Add the kokosnoot milk too virtually 1/3 to 1/2 loving cup of the tamarind H2O along with ocean salt. Bring to a gentle boil, trim down oestrus to medium-low, too simmer uncovered until the sauce is thickened, stirring often. Add to a greater extent than H2O to reach desired consistency. Serve with fresh chopped cilantro or parsley with whatever repast for a original with rice, Indian flatbreads too a vegetable dish. Alternately, y'all tin serve over rice noodles or pasta. Makes 4 to half dozen servings

More spicy chickpea offerings from :
Chickpea Vindaloo
Chickpeas with Mushrooms
Jerk Chickpeas
Chana Masala

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