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  • Writer's pictureOllie Tarrant

Tamarind chickpeas with roasted cauliflower

Updated: Dec 22, 2022

We're back! After a long absence, I'm back with a lovely veggie recipe and I'm really pleased with it. I had a delicious chana masala at a street food market and wanted to make something similar, but put my own spin on it. I'm really enjoying sweet and sour flavours together at the moment, so wanted to make tamarind a big element of it. Similarly, I'd been enjoying a few versions of a green mint/herb Indian chutney, so wanted to give that a go. The result is a really nice balanced dish with lots going on (and no meat!), which I'd really recommend you giving a go. Recipe below!

Ingredients (serves 4):

For the chickpeas

  • 3 tins chickpeas

  • 1tsp turmeric

  • 1 tbsp cumin seeds

  • 1 large onion

  • 2tsp garam masala

  • 6 cardamon pods

  • 1 cinnamon stick

  • 8 curry leaves

  • large knob ginger, grated

  • 3 cloves garlic, finely chopped

  • 1 large vine tomato

  • 3-4 tbsp tamarind

For the cauliflower

  • 1 large cauliflower

  • 2tsp turmeric

  • 2tsp cumin seeds

  • 2tsp garam masala

  • 1tsp chilli flakes

  • 4 cardamon pods

  • White/red wine vinegar

  • 1tsp ground cumin

Chutney and toppings

  • Handful of parsley, coriander, mint

  • 1/2 clove garlic

  • small knob ginger, grated

  • 1-2tsp white sugar

  • 1/2 lemon, zest and juice

  • 1/2 red chilli

  • 1 red onion, sliced


  1. Slice up the onion into thin slices. Add to a large saucepan with a glug of oil and cook until softened, about 5 mins. Add in the spices, ginger and garlic and fry them for an additional 2 minutes.

  2. Add in the chickpeas (including the liquid) and cook for 10 minutes uncovered. Dice the tomato and add in to the chickpea mix, and cook until the liquid is thickened, about 15 more mins. At the end of cooking, add in the tamarind

  3. To make the cauliflower, pre-heat the oven to 220C. Chop off cauliflower florets from the stem and add into a large roasting try, along withe the other spices and vinegars, 1 tbsp of oil and some salt and pepper. Roast in the oven for 15-20 mins, tossing once, until cooked through and blackened.

  4. To make the chutney, add the mint, coriander, parlsey, ginger, garlic, sugar, chilli and lemon zest and juice to a blender, and blitz until mostly smooth. Pour boiling water over the sliced red onion, and leave for 5 mins. Drain, and pour over 3 tbsp red/white wine vinegar, along with a pinch of salt. Mix, and leave for 10 mins.

  5. To assemble, add the chickpea mix to the bowl, and top with the cauliflower florets. Add on a few blobs of yoghurt, drizzle some of the green chutney, and scatter over the pickled onions. Serve with a roti or paratha.

I really hope this becomes part of your veggie rotation. If you do make it, then please take a picture and tag me on instagram @OTCooks_Eats. Really want to try and get back to posting regularly and trying to grow the account, so please do tell your friends to follow for more food and cooking goodness.



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