How versatile are chickpeas?! You have to try this tamarind chana masala! How amazing do the colours look?
Yes, it’s been a while. Sorry! When i first started the ‘break’, it was because i wanted to focus on Ramadan. The end of Ramadan coincided with the kids breaking up for nursery. They have now been home a week and i haven’t really managed to sit down and write anything up. To be honest, last week was a really really hectic week and this week looks like it will be the same but i am hoping to get as many posts out as possible this week.
There are so many names giving to this tamarind chickpea soup. I don’t think i even know all the names. My husband came up with one the other day, that escapes me now. Hmm will have to ask him to remind me later!
So of the names i do know, we have chana masala, chana batata, chana bateta, chana bataka, chat patti, choley. Yes that’s quite a few for one dish. There are as many variations to this recipe as there are names but this is my favourite way to make it. Mainly because it is the most simple method.
Tamarind chana masala is a deliciously tangy, sour traditional dish that is very often made during wedding weeks. Well it is for indians anyway. It is often topped with coriander, red onions, lemon and crispy crunchy sev.
This soup is fantastic for busy week nights and it is adaptable to your taste. For example, If you don’t like it tangy, you can reduce the tamarind. It is also sometimes made with jaggery, date pulp, coconut, green mango. This version is the most simple method and it isn’t to be quaffed at. Many, many people make it this way and cut corners where they need to!
I am actually starting a course soon which is all about a holistic approach. More on that soon!
Anyhow, here is the recipe for that chickpea curry! Happy Monday 🙂
Tamarind Chickpea Curry
Ingredients
- 1 tbsp mustard seeds
- 1 tbsp Oil
- 6 fresh curry leaves
- 3 garlic cloves crushed
- 100 g blended plum tomatoes from a tin
- 1 tsp red chilli powder
- 1/4 tsp Turmeric
- Salt to taste
- 2 tbsp tamarind paste
- 3 tbsp ketchup
- 2 400 g tin chickpeas drained
- 1 300 g tinned potatoes drained Chop larger potatoes in half
Instructions
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In a dry non stick pan over a high heat, add the mustard seeds and when they begin to pop pour in the oil.
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Turn the heat down and add the curry leaves and garlic cloves, stirring continuously for 1 minute.
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Stir in the blended tomatoes, red chilli powder, turmeric and salt. Allow to cook out for 3 - 4 minutes.
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Mix in the tamarind and ketchup and allow to cook for 2 minutes.
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Stir in the chickpeas with half a coup of water and potatoes and allow to simmer for 10 - 15 minutes.
Recipe Notes
This is a very simplistic version of a chickpea curry and therefore there are no onions or jaggery or even dried chickpeas.
I didn't use tinned potatoes before but in the interest of providing a speedy recipe, i chose them here. My husbands aunt uses them and recommended them. Please give them a good wash before using!
The nutritional information is based on 6 servings.
I’m looking forward to your post on the London Halal food festival in shaa Allah. I spent a week in the city last year and my experience of halal food was Brick Lane… but I was far from impressed.
Looking forward to sampling and writing about the food! Sorry to hear that you didn’t experience great halal food whilst you were in London :./
I have some chickpeas sitting on the counter ready for this one! Thanks for sharing!
Yay do try it. So easy and quick to make!
let me just find tamarind paste, and I’ll be in the kirìtchen preparing this goodness .-)
Hope you find it soon and enjoy!
I love curry! I could literally eat it weekly! I have never used curry leaves – I am going to have to give them a try!
Yay! Curry leaves are the best and nothing beats fresh 🙂
I never used to like chickpeas as a kid, but now I love them. Your dish looks delicious! And, I pray for peace in our world every day. Good luck with your gluten-free diet! I hope you’ll be feeling better soon.
Thank you i have always been a fan myself but didn’t used to cook with them as much as i do now! I’m one week in and cracked today – cue breakout, like literally an hour later!
My all time fav. Love it.
Mine too 🙂
We grew up calling it kokum batata! This post left us reminiscing our childhood days. I believe we were “foodies” from the moment we could eat. ????
Aaah kokum batata! Funnily enough, that’s the one my husband mentioned.
Aaah kokum batata! Funnily enough, that’s the one my husband mentioned. It’s almost like you’re related.
This looks incredible- where do you get fresh curry leaves?
Thank you, it very much depends on where you are based. I get mine from local supermarkets, however they are also available to purchase online on Amazon! 🙂