From Carole Kotkin’s Sunday Supper
Caribbean Tamarind Chickpeas
Here’s a recipe that will please vegetarians and meat eaters alike. Make it as hot as you like and serve it with plain boiled rice. A lager beer will cool your palate.
1 to 2 teaspoons sunflower or other vegetable oil
1 onion, roughly chopped
1 garlic clove, finely chopped
1 bunch of fresh cilantro (optional)
1 1/2 inch slice fresh ginger, peeled and finely chopped
1/2 butternut squash, peeled, halved, seeded and cut into 1-inch cubes
1 hot red chile (such as Scotch Bonnet), seeded if desired, chopped
2 (15.5-ounce) cans chickpeas, drained
1 (14.5-ounce) can chopped tomatoes
1 (13.5-ounce) can coconut milk
3 teaspoons tamarind paste
Pinch each salt and sugar
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 to 15 minutes, until soft. Meanwhile, cut the cilantro stalks into small pieces, reserving leaves for garnish.
Put the ginger, squash, cilantro stalks, chile, chickpeas, tomatoes, coconut milk and tamarind paste in the pan with the onion and garlic. Season with a little salt. Put on the lid and leave to simmer over a low heat for 20 to 30 minutes, stirring occasionally. When it is ready the squash should be tender and the flavors well melded. Add salt, sugar or a little more tamarind paste, to taste. Garnish with cilantro leaves. Makes 6 servings.
Source: Adapted from “Levi Roots Food for Friends” (Octopus Publishing, $19.99).
Per serving: 378 calories (38 percent from fat), 16.8 g fat (12.7 g saturated, 1.4 g monounsaturated), 0 cholesterol, 10 g protein, 51.6 g carbohydrates, 9 g fiber, 644 mg sodium.