Main Meals

Caribbean Tamarind Chickpeas


1 – 2 tsp sunflower oil

1 Onion, chopped

1 garlic clove, finely chopped

1 bunch of fresh coriander (optional)

4cm (1 ½ in) fresh root ginger, peeled and finely chopped

½ butternut squash, peeled, halved, deseeded and cut into 2.5cm (1in) cubes

1 hot red chilli, seeds left in or removed, depending on how hot you like it, finely chopped

2 x 400g can chickpeas, drained

400g can chopped tomatoes

400ml can coconut milk

3tsp tamarind paste

Pinch of salt

Pinch of sugar (optional)


  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.
  2. Meanwhile, cut the stalks from the bunch of fresh coriander into small pieces, if using. Reserve the leaves for a garnish, if you like.
  3. 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.
  4. Scatter over the fresh coriander leaves, if using and serve with plain boiled rice

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