Chickpeas with Tamarind and Fennel

This is a sweet and sour Indian dish that packs flavours but is quite kind to the waist and takes no time to prepare. If you don't like the heat you can leave out the chillis or replace with red pepper.

1 tbsp P&D Oriental Oil or sunflower oil.

1½ tsp fennel seeds

1 medium onion, chopped

400g can chopped tomato

Half pack of ADD2 Indian Masala

2 chillies, 1 red, 1 green seeded and chopped

2-3 tsp light brown sugar

1 tsp paprika

1 tsp turmeric

410g can chickpeas, drained and rinsed

1 tbsp tamarind paste

1 tbsp chopped fresh coriander

METHOD

Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.

Mix in the tomatoes, chillies, sugar, paprika, turmeric, ADD2 and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Serve with yogurt, chapatis and basmati rice.


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