Tamarind Chickpeas & Greens

Serves 2

2 tbsp vegetable oil

2 tsp black mustard seeds

8-10 fresh curry leaves

8 cloves garlic, minced

1 tsp cumin seeds

2 tsp ground coriander

1/2 tsp turmeric 

1/4 tsp cayenne

1/2 cup + 4 tbsp water or chickpea liquid

1.5 cups canned, drained chickpeas

2 cups fresh greens (e.g. swiss chard, kale, collards or spinach)

2 tbsp tamarin concentrate

1 tbsp brown sugar

salt to taste

• Prepare ingredients: mince garlic, remove stems from greens and cut into 1/4 inch dice. Cut leaves in rough chiffonade.

• Heat oil in large sauté pan over medium-high heat. When it's hot, add mustard seeds. When they start to crackle/pop, add curry leaves and garlic.

• Once garlic starts to turn brown, add cumin seeds, coriander, turmeric and cayenne. Stir fry for a minute, then add chopped stems from greens. Stir fry for about 3-4 minutes or until slightly tender.

• Add water and bring to a boil. Reduce heat and add chickpeas, chopped leaves from greens, tamarind, sugar and a pinch of salt and continue cooking for 10 minutes. Remove from heat and adjust seasoning and serve.