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
- 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
In a dry non stick pan over a high heat, add the mustard seeds and when they begin to pop pour in the oil.
Turn the heat down and add the curry leaves and garlic cloves, stirring continuously for 1 minute.
Stir in the blended tomatoes, red chilli powder, turmeric and salt. Allow to cook out for 3 - 4 minutes.
Mix in the tamarind and ketchup and allow to cook for 2 minutes.
Stir in the chickpeas with half a coup of water and potatoes and allow to simmer for 10 - 15 minutes.
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.