Caribbean Tamarind Chickpeas

Name: Caribbean Tamarind Chickpeas
Yield: Serves 6
Cuisine: Jamaica
Ingredients: pinch of sugar (optional); 400 g can chopped tomatoes; 2 × 400 g cans chickpeas, drained; 400 ml. can coconut milk; 3 tsp tamarind paste; pinch of salt; 1 garlic clove, finely chopped; 1 bunch of fresh coriander (optional); 4 cm (1½ in) fresh root ginger, peeled and finely chopped; ½ butternut squash, peeled, halved, deseeded and cut into 2.5 cm (1 in) cubes; 1 hot red chilli (ideally Scotch Bonnet), seeds left in or removed, depending on how hot you like it, finely chopped; 1-2 tsp sunflower oil; 1 onion, roughly chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Food for Friends

By Levi Roots

Published 2010

About

Here’s a recipe that can be both summery or winter warmery! The chillies you choose can be as mean as you like; leave the seeds in if you dare. Serve with plain boiled rice.

Ingredients

1-2 tsp sunflower oil
1 onion, roughly chopped
1 garlic clove, finely chopped

Method

Pour the oil into a large pan that has a lid and place over a low heat. Add the onion and garlic and cook, stirring occasionally, for 10-15 minutes, until soft. Meanwhile, cut the stalks from the bunch of fresh coriander into small pieces, if using. Reserve the leaves for a garnish, if you like.
Put the ginger, squash, coriander stalks, chilli, rinsed chickpeas