Tamarind Chickpeas with Greens
- Makes4 servings
- Cook Time1 hour
- Active time plus cooling15 minutes active
- 2
For this one-pot meal, collard greens are stewed in a sweet-and-sour tamarind broth flavored with Indian spices. If you prefer kale, it's a fine substitute for the collards. Serve this dish spooned over steamed white or brown rice, and finished with a dollop of plain yogurt spiked with chopped fresh cilantro and mint.
Tip
Don't rinse the chickpeas after draining them; the starchy liquid that coats them helps to lightly thicken the sauce. After adding the collard greens, use tongs, not a wooden spoon, to turn the leaves and fully combine them with the aromatics.
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