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.