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Tamarind Chickpeas with Greens

Tamarind Chickpeas with Greens

  • Makes
    4 servings
  • Cook Time
    1 hour
  • Active time plus cooling
    15 minutes active
  • Rating

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.

Ingredients
  • ¼

    cup tamarind pulp (2 ounces)

  • 2

    cups hot water

  • ⅓

    cup grapeseed or other neutral oil

  • 1

    medium yellow onion, finely chopped (1 cup)

  • 1

    tablespoon cumin seeds

  • ¼

    cup packed dark brown sugar

  • 5

    garlic cloves, minced

  • 1

    tablespoon finely grated fresh ginger

  • 5

    teaspoons garam masala

  • 1

    teaspoon ground turmeric

  • Kosher salt

  • 1

    pound collard greens, stemmed and cut into 1-inch pieces (3 cups)

  • 2

    15½-ounce cans chickpeas, drained

  • Lime wedges, to serve

Step 1

In a 4-cup glass measuring cup or medium microwave-safe bowl, combine the tamarind pulp and hot water. Microwave on high for 1 minute, then whisk to combine. Set aside.

Step 2

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until golden brown, about 10 minutes.

Stir in the cumin and cook until fragrant, about 30 seconds. Add the brown sugar, garlic, ginger, garam masala, turmeric and 2 teaspoons salt. Cook, stirring, until fragrant, 45 to 60 seconds.

Step 3

Add the collards and, using tongs, turn to coat. Cook, stirring occasionally, until the collards begin to wilt and turn bright green, about 2 minutes.

Use a mesh strainer to strain the tamarind mixture into the pot, pressing the solids to extract as much liquid as possible. Stir to combine, then cover, reduce to medium-low and cook, stirring occasionally, until the collards are tender, about 45 minutes.

Step 4

Add the chickpeas and stir to combine. Cover and cook until heated through, about 5 minutes. Taste and season with salt. Serve with lime wedges.

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