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