Chickpeas With Lime, Chilli, Tamarind And Coriander

Total Time: 1 hr 35 mins Preparation Time: 15 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 4
• 25 g unsalted butter
• 1 tablespoon olive oil
• 2 red onions, peeled and finely sliced
• 150 g fresh coriander
• 3 garlic cloves, peeled and chopped
• 1 red chili pepper, finely sliced
• 1 inch fresh gingerroot, peeled and chopped
• 1 tablespoon roasted mixed spice
• 1 tablespoon tamarind juice
• 4 carrots, peeled and chopped
• 2 (400 g) cans chopped tomatoes
• 2 cinnamon sticks
• 400 g cooked chickpeas
• 100 ml maple syrup
• 100 ml tamari
• 3 limes, juice of

Recipe

• 1 melt half of the butter in a medium heavy based saucepan over gentle heat until foaming, pour in the oil then add the onions, sweat gently for 5 minutes.
• 2 meanwhile wash the coriander and separate the leaves and set aside, chop the root and stems.
• 3 to the onions, add garlic, chilli, ginger, coriander roots and stems, spice mix and tamari water, stir well then add tomatoes, carrots and cinnamon.
• 4 put lid on and turn heat to low and simmer gently for 1 hour stirring occasionally till carrots are tender and the flavours have melded together.
• 5 add the chick peas maple syrup and tamari and cook for 10 minutes.
• 6 add remaining butter and lime juice and stir well.
• 7 taste well, you are aiming for deep, smooth, spicey, sour, salty and sweet, may need just a touch more tamari or maple syrup?.
• 8 finish by stirring through fresh coriander leaves and serve not too hot.