Chickpeas With Lime, Chilli, Tamarind and Coriander

Ingredients

• 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

Directions

1. 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. 2

   Meanwhile wash the coriander and separate the leaves and set aside, chop the root and stems.

3. 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. 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. 5

   Add the chick peas maple syrup and tamari and cook for 10 minutes.

6. 6

   Add remaining butter and lime juice and stir well.

7. 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. 8

   Finish by stirring through fresh coriander leaves and serve not too hot.