Tamarind Chickpeas With Greens
Khatta chana, stewed chickpeas in a tart tamarind sauce, is a popular street food in the Punjab region of northern India. We learned to make it from Meeru Dhalwala, co-owner of Vij’s restaurant in Vancouver, British Columbia. Dhalwala adds heft to the chickpea curry by spooning it over sautéed brown sugar greens, a nontraditional side dish. Our version combines chickpeas and collard greens in a delicious one-pot braise that dials down the sweetness and uses canned chickpeas for convenience. 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.
The chickpeas don’t need to be rinsed; the starchy liquid that coats them helps to lightly thicken the sauce.
¼ cup tamarind pulp (2 ounces)
1/3 cup grape-seed 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
In a 4-cup glass measuring cup or medium microwave-safe bowl, combine the tamarind pulp and 2 cups hot water. Microwave on high for 1 minute, then whisk to combine. Set aside.
To a large Dutch oven over medium heat, add the oil and heat until shimmering. Add the onion and cook, stirring, until golden brown, about 10 minutes. Add 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.
Add the collards and turn to coat. Cook, stirring occasionally, until the collards begin to wilt and turn bright green, about 2 minutes. 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 40 minutes.
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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