Caribbean Tamarind Chickpea
Make as hot as you like!
From Levi Roots. Serves 6.
1-2 tsp sunflower oil
1 onion, roughly chopped
1 clove garlic, chopped
1 bunch coriander, stalks chopped and leaves reserved
1 ½“ root ginger, finely chopped
½ butternut squash, peeled, seeded, 1” cubes
1 hot red chilli, chopped
2 X400g tins chickpeas, drained & rinsed
1 X400g tin chopped tomatoes
1 X400ml tin coconut milk
3 tsp tamarind paste
salt to taste
Saute onion and garlic in oil over lowheat, 10-15 mins til soft.
Add other ingredients, except coriander leaves, cover and simmer 20-30 mins until squash in tender.
Check seasoning and if desired, add more tamarind, salt or even a dash of agave or other syrup.
Sprinkle on coriander leaves and serve with plain rice.