Prev Recipe Next Recipe

Kale with Chickpeas and Tamarind

Recipe courtesy of Melissa Gaman for Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Melissa Gaman for Food Network Kitchen

From: Food Network Magazine

Watch how to make this recipe.

Kale with Chickpeas and Tamarind

Name: Kale with Chickpeas and Tamarind
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings

Getting reviews...

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Tamarind is a sweet and very sour and sticky fruit that grows in pods filled with seeds. When buying tamarind, you may find it in a block with the seeds included, as a thinned out concentrate or the thick, seedless paste used in this recipe. Tamarind paste lasts for a long time in the refrigerator and can be used in everything from sauces to candy.

Directions

Cook 1 tablespoon each minced ginger and garlic in butter in a pot over medium-high heat, 2 minutes. Add one 15-ounce can chickpeas (drained and rinsed), 2 teaspoons curry powder and a pinch of salt. Toast the chickpeas, stirring, 3 to 5 minutes. Stir in 8 ounces chopped kale. Add a mix of 3 tablespoons each water and dark brown sugar, 1 tablespoon tamarind paste and a pinch of cayenne. Cook until the kale is tender. Top with cilantro.