Menu

Caribbean Tamarind Chickpeas
Here’s a recipe that can be both summery or winter warmery!
The chillies you choose can be as mean as you like; leave the seeds in if you dare. Serve with plain boiled rice.
Facebook
Twitter
Ingredients
Step 1
Step 2
Step 3
Ingredients
- 1–2 tsp sunflower oil
- 1 onion, roughly chopped
- 1 garlic clove, finely chopped
- 1 bunch of fresh coriander (optional)
- 4cm (1½in) fresh root ginger, peeled and finely chopped
- ½ butternut squash, peeled, halved, deseeded and cut into 2.5cm (1in) cubes
- 1 hot red chilli (ideally Scotch Bonnet), seeds left in or removed, depending on how hot you like it, finely chopped
- 2 × 400g cans chickpeas, drained
- 400g can chopped tomatoes
- 400ml can coconut milk
- 3 tsp tamarind paste
- pinch of salt
- pinch of sugar (optional)
Read More
Read Less
Step 1
Pour the oil into a large pan that has a lid and place over a low heat. Add the onion and garlic and cook, stirring occasionally, for 10–15 minutes, until soft. Meanwhile, cut the stalks from the bunch of fresh coriander into small pieces, if using. Reserve the leaves for a garnish, if you like.
Step 2
Put the ginger, squash, coriander stalks, chilli, rinsed chickpeas, tomatoes, coconut milk and tamarind paste in the pan with the softened onion and garlic. Season with a little salt; coconut is slightly salty so you may need less than usual. Put on the lid and leave to simmer over a low heat for 20–30 minutes, stirring occasionally. When it is ready the squash should be tender and the flavours well melded. Add salt, sugar or a little more tamarind paste, to taste.
Step 3
Scatter over the fresh coriander leaves, if using, and serve.