Chickpeas With Lime, Chilli, Tamarind And Coriander - cooking recipe

Ingredients

25 g unsalted butter
1 tablespoon olive oil
2 red onions, peeled and finely sliced
150 g fresh coriander
3 garlic cloves, peeled and chopped
1 red chili pepper, finely sliced
1 inch fresh gingerroot, peeled and chopped
1 tablespoon roasted mixed spice
1 tablespoon tamarind juice
4 carrots, peeled and chopped
2 (400 g) cans chopped tomatoes
2 cinnamon sticks
400 g cooked chickpeas
100 ml maple syrup
100 ml tamari
3 limes, juice of

Preparation

Melt half of the butter in a medium heavy based saucepan over gentle heat until foaming, pour in the oil then add the onions, sweat gently for 5 minutes.
Meanwhile wash the coriander and separate the leaves and set aside, chop the root and stems.
To the onions, add garlic, chilli, ginger, coriander roots and stems, spice mix and tamari water, stir well then add tomatoes, carrots and cinnamon.
Put lid on and turn heat to low and simmer gently for 1 hour stirring occasionally till carrots are tender and the flavours have melded together.
Add the chick peas maple syrup and tamari and cook for 10 minutes.
Add remaining butter and lime juice and stir well.
Taste well, you are aiming for deep, smooth, spicey, sour, salty and sweet, May need just a touch more tamari or maple syrup?.
Finish by stirring through fresh coriander leaves and serve not too hot.