Indian · Soup

Baked Chickpea Chowder

A slow-braised take on Chickpea Chowder, built on tamarind and jaggery and finished the way we like it. Ready in about 1 hr and easily enough for 4 people.

4.4 from 1,943 cooks

Prep10 min

Cook50 min

Serves4

LevelMedium

Members' recipe

Ingredients

2 tinschickpeas
1 tspsea salt
500mlstock
to tasteblack pepper
1 tbspturmeric

Method

Prep everything first: chop the aromatics, measure the tamarind and jaggery elements, and pat the chickpea dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

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