Chickpeas and Tamarind

Simplicity is often perceived as uninteresting, boring and lifeless. We somehow seem to have succumbed to a fast paced lifestyle filled with endless deadlines. The idea of moving at a slow pace and taking it all in seems obsolete.

I often wonder what triggered this urge to add layers of complexity to an otherwise simple life? Why do we tend to glorify complexity and undermine simplicity?

I recently read a book by Alexander McCall Smith; it’s called “Tea time for the traditionally built".

I love the simplicity of this book. The slow yet endearing pace at which each character ponders on the mundane things instead of rushing through them, the simple yet unassuming way of expressing love for each other. The rich lifestyle of the folks in the tiny town filled with inexpensive treasures and finally the importance of self-love. Its imperative to love yourself unconditionally before you go about spreading the happiness/joy/love on to others. May be its time we take a tiny step back and embrace the simplicity around us. Speaking of simplicity, sometimes the simplest ingredients bring out the best in a dish.

Tamarind. It’s one of the ugliest looking ingredients in my opinion. However, as the saying goes “Beauty is skin deep", there is a unique profound taste to this otherwise simple not so good looking tamarind.

Chickpeas and Tamarind

1 can of chickpeas

2 tomatoes

1 medium sized onion

1 Table spoon of tamarind soaked in  1 cup of warm water for 5 minutes

The spices 

1 tsp of cumin seeds

1/2 tsp of black pepper

1 tsp of  coriander powder

1 tsp of turmeric powder

1 tsp of red chili powder

1 tsp of red curry paste (I've used the Thai kitchen red curry paste)

4 cloves of garlic - minced

2 tsp of finely chopped ginger

salt 

     1.     Heat a round bottomed sauce pan (preferably a pan that has a lid to go with) with 2 tablespoons of olive oil.

2.     Once the oil is hot, add the cumin seeds, ginger and garlic.

3.     Let them sauté for couple of seconds, until the garlic is lightly roasted and not burnt.

4.     Add the spices (Black pepper, coriander powder, turmeric powder, red chili powder and the red curry paste)

5.     Sauté the spices in the oil for about a minute under medium heat with occasional stirring. Do not rush this step. 

6.     Add the tomatoes and onions.

7.     Close the pan, reduce the heat and let it cook for 3 minutes.

8.     Add the 1 cup of tamarind extract (squeeze the tamarind and strain the water to get the extract)

9.     Let the mixture come to a boil.

10. Add the chickpeas, salt and close the lid.

11. Let it cook for 5 minutes.

Adding tamarind adds a simple yet distinct flavor to this dish. 

Tamarind extract can also be used in soups to add a bit of tartness, especially to lentil soups. Hope you give this simple ingredient a chance, embrace it and explore it.