Indian Style Tamarind Chickpeas Recipe (Video)

Indian style tamarind chickpeas

Chickpeas!!! Yes, we should eat more of it as it is rich in minerals such as magnesium, zinc, iron and folate which helps form new cells, so I recommend pregnant women to eat more of it.

It is high in vitamin Bs which provide us with energy, high in fibre which helps maintain a healthy gut and regularity, rich in protein but lack the amino acids found in meat.

Chickpeas are not low in calories, but they help you feel full and in return reduce your appetite.

Simple is good but in this recipe, it is great. This is one of my many favourite dishes to prepare when I am having one of those busy, crazy, against the clock kind of day which I know many of you share as well. It takes 25 minutes from beginning to end and the balance between the spices, the heat, the sweet and sourness of the tamarind lend this dish a standing ovation and the aroma of the freshly chopped coriander is the icing on the cake. Eat it with freshly homemade chapatis or any variety of flat bread. Rice works too.

Servings: 4

Preparation Time: 10 minutes

Start to finish: 25 minutes

cooking: 15 minutes


  • 2 tins chickpeas, canned, drained

  • 4 tablespoons vegetable oil

  • 4 cm ginger

  • 1 onion

  • 4 cloves garlic

  • 1 teaspoon black pepper

  • 2 teaspoons cumin powder

  • 2 teaspoons coriander powder

  • 2 teaspoons garam masala

  • 1 teaspoon turmeric

  • 2 chilies

  • 2 cups chopped tomato

  • 2 tablespoons tamarind sauce

  • coriander

  • water

  • Salt


* Grate the Ginger, onion and garlic either in a processor or using a hand grater.

* Put the oil in a pan and once hot fry the garlic, ginger and onion until it starts to turn golden then add all the spices and chili.

* Stir for a few minutes then add the chopped tomatoes.

* Stir the tomatoes for 3 minutes then add the tamarind sauce and water

* Drain* and wash the tinned chickpeas and add to the pan adjusting the salt.

* Add more water just to cover the chick peas and let it cook on medium heat covered for about 10 minutes stirring every now and again. If you feel it needs more water add little at a time as this is a dry dish which is eaten with chapati or any other flat bread.

* Finish with the chopped coriander and serve hot.

*The chickpea water can be used to make a vegan mayonnaise, keep following my FB page for when I publish the recipe.


* If you prefer to cook dried chickpeas, you need to soak them in water for at least 12 hours then boil them in unsalted water and 1 teaspoon bicarbonate sodium for about 1.30 to 2 hours. Season with salt towards the end of the cooking time.

* Feel free to add any other chopped vegetables you fancy.

Per Serving: 505 Calories; 23g Fat (39.2% calories from fat); 15g Protein; 65g Carbohydrate; 14g Dietary Fiber; 22mg Cholesterol; 1038mg Sodium.