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Caribbean Tamarind Chickpea Stew

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Make as hot as you like!
From Levi Roots. Serves 6.


Ingredients

1-2 tsp sunflower oil
1 onion, roughly chopped
1 clove garlic, chopped
1 bunch coriander, stalks chopped and leaves reserved
1 root ginger, finely chopped
butternut squash, peeled, seeded, 1 cubes
1 hot red chilli, chopped
2 X400g tins chickpeas, drained & rinsed
1 X400g tin chopped tomatoes
1 X400ml tin coconut milk
3 tsp tamarind paste
salt to taste

Procedure

Saute onion and garlic in oil over lowheat, 10-15 mins til soft.
Add other ingredients, except coriander leaves, cover and simmer 20-30 mins until squash in tender.
Check seasoning and if desired, add more tamarind, salt or even a dash of agave or other syrup.
Sprinkle on coriander leaves and serve with plain rice.


 

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