Flavour of the dish: Tamarind. It really adds to the sourness of the dish which, with the curry spices and rich tomato passata makes for a lovely deep flavoured sauce.
I found this recipe on Food52 and was struck by how deep and delicious the sauce looked. Chickpeas are one of my favourite things and the inclusion of tamarind to the dish made me want to try it immediately. It really was gorgeous and I will definitely be making it again. It was a vegetarian night at my house but this would work beautifully with pork too.
I changed the quantities for two people, i.e. Serves 2.
- 1 tin of chickpeas
- 1 carton/tin of passata
- 1 tsp of tamarind
- 1 tbsp of olive oil
- 1 onion, chopped
- 2 cloves of garlic, finely chopped
- 1 tsp of grated fresh ginger
- 1 tsp of tumeric
- 0.25 tsp of cayenne
- 1.5 tsp of curry powder (heat of your choice)
- 0.75 tsp of cumin
- 2 portions of cooked pasta/noodles
- handfuls of fresh coriander (or less, but I LOVE coriander)
- Heat the oil is a large frying pan or skillet and then add the onion. Cook for as long as you’ve got, the longer the better as they will be caramelised but definitely cook until soft and fragrant.
- Add the garlic, cook until fragrant, then add the tumeric, cumin, curry powder and cayenne. Stir and cook for a minute or two.
- Add the tomatoes, chickpeas, tamarind and ginger, reduce to a simmer and cook the pasta (separately) whilst the sauce reduces.
- Serve over pasta with bucketfuls of coriander and enjoy a rich and tasty dish.
This photo may look unfocused but it is the lovely hot steam coming off the dish. Can you smell it wafting up?