I suppose it is an obsession of sorts, but coconut in some form or other has been making it into plenty of both sweet and savory creations lately. Coconut milk in particular muscles into a number of curries lately, so that my pantry shelves are in constant need of replenishment. The creaminess, richness and slight sweetness it imparts to gravies and sauces is not to be matched and one that vegans may want to pay special attention to as it closely mimics the texture of yogurt and truly shines in its own right.
Here coconut partners up with plump, tender and buttery chickpeas and tamarind. The use of tamarind here might be considered optional, but I find it gives a unique sweet and sour citrus flavor to the curry. You can add some freshly squeezed lime juice at the ending of the cooking time if you don't have tamarind on hand or just want to skip a step. The richness and fullness of tart, sour and bittersweet tamarind, however, contributes to the whole culinary experience.
This is also my contribution to My Legume Love Affair, a monthly event started by lovely Susan of The Well Seasoned Cook celebrating the goodness of all things legumes, now administered by me and kindly hosted this month by Sowmya.
|Chickpeas in a Creamy Coconut Tamarind Gravy|
|Recipe by Lisa Turner|
Published on May 12, 2014
Chickpeas simmered in a thick, creamy, fragrant hot, sour and tangy tomato, coconut and tamarind sauce
More spicy chickpea offerings from Lisa's Vegetarian Kitchen:
Chickpeas with Mushrooms
On the top of the reading stack: the newspaper
Audio Accompaniment: Nicolas Bacher