Rukmini Iyer’s quick and easy recipe for tamarind chickpeas with cavolo nero | Quick and easy
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A hearty, sweet-and-sour vegetarian curry that’s ready in half an hour. Tamarind chickpeas – a little sweet, a little sour – are my absolute favourite, and I never run out of ways to cook them. This version is simply boosted with chilli, cumin and sugar, so there’s no long list of spices, either. Fresh tomatoes and cavolo nero add plant points and interest, while pickled pink onions bring crunch and sharpness. If you want a quick, 30-minute curry, make this with jarred chickpeas; if you’re using tinned, cook them for longer and with more boiling water, because they need more time to soak up the flavours.
![[Rukmini Iyer]](https://i.guim.co.uk/img/uploads/2023/10/16/Rukmini_Iyer.png?width=75&dpr=1&s=none&crop=none)
Scoop this up with flatbreads or, even better, cooked-from-frozen Shana parathas. If you aren’t already hoarding a stash in your freezer, they’re readily available online, and from major supermarkets and Asian grocery shops. Prep 15 min. Cook 30 min. Serves 2-3 generously.
2 tbsp oil. 1 tsp cumin seeds. 1 onion, peeled and finely chopped. 1 tsp chilli flakes. 200g vine cherry tomatoes, halved. 350g jarred chickpeas (ie, ½ standard 700g jar), drained, or 400g tinned chickpeas, drained and rinsed. 50g tamarind paste (not tamarind concentrate – this is important).
150g cavolo nero, trimmed and finely sliced. 1 tsp sea salt flakes. 1 tbsp dark brown sugar, or date syrup. 1 tsp tomato paste. Flatbreads, parathas or rice, to serve. Yoghurt, to serve. For the pickled onions. ½ red onion, very finely sliced. Juice of ½ lime. ½ tsp sea salt.
½ tsp chilli flakes. Heat the oil in a large frying pan or a wide, shallow saucepan (you want as big a surface area at the base of the pan as possible, so the liquid reduces quickly). Add the cumin seeds, fry for 30 seconds on a low heat, then stir in the onion, turn up the heat to medium, and stir-fry for six to seven minutes, until just turning golden around the edges.
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