Tamarind and fennel seeds complement each other in this vegetarian dish from Uttar Pradesh
Prep:5 mins – 10 mins
Serves 2
1 tbsp vegetable or sunflower oil½ tsp nigella seeds (look for these in supermarkets)1½ tsp fennel seeds1 medium onion, chopped400g can chopped tomato3 green chillies, seeded and cut into qurters lengthways2-3 tsp light muscovado sugar1 tsp paprika1 tsp turmeric410g can chickpeas, drained and rinsed1 tbsp tamarind paste1 tbsp chopped fresh corianderhalf a 250g/9oz bag baby spinach leavesnatural yogurt and chapatis, to serve
STEP 1Heat the oil in a saucepan, fry the nigella and fennel seeds for about 10 seconds. Add the onion and cook gently for 8-10 minutes until golden.STEP 2Mix in the tomatoes, chillies, sugar, paprika, turmeric and chickpeas. Bring to the boil, then simmer for 10 minutes. Stir in the tamarind and coriander. Add the spinach leaves and stir gently until they’ve just wilted. Serve with yogurt and chapatis.
