Tamarind Chickpea Stew Recipe

Tamarind Chickpea Stew Recipe

Ingredients

Makes 4 servings

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 medium Yukon Gold potatoes, peeled and cut into 1/4-inch dice
• 3 cups cooked chickpeas or 2 (15.5-ounce) cans chickpeas, drained and rinsed
• 1 (28-ounce) can crushed tomatoes
• 1 (4-ounce) can mild chopped green chiles, drained
• 2 tablespoons tamarind paste
• 1/4 cup pure maple syrup
• 1 cup vegetable broth or water
• 2 tablespoons chili powder
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• salt and freshly ground black pepper
• 1 cup frozen baby peas, thawed

Method

1. In a large saucepan, heat the oil over medium heat
2. Add the onion, cover and cook until softened, about 5 minutes
3. Add the potatoes, chickpeas, tomatoes and chiles and simmer, uncovered, for 5 minutes
4. In a small bowl, combine the tamarind paste, maple syrup and broth and blend until smooth
5. Stir the tamarind mixture into the vegetables, along with the chili powder, coriander, cumin and salt and pepper to taste
6. Bring to a boil, then reduce the heat to medium and simmer, covered, until the potatoes are tender, about 40 minutes
7. Taste, adjusting seasonings if necessary and stir in the peas
8. Simmer, uncovered, about 10 minutes longer
9. Serve immediately

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