START TO FINISH: 1 hour (20 minutes active)
SERVINGS: 4
Khatta chana, stewed chickpeas in a tart tamarind sauce, is a popular street food from the Punjab region of northern India. We learned to make it from Meeru Dhalwala, co-owner of Vij’s restaurant in Vancouver. Dhalwala adds heft to the chickpea curry by spooning it over sautéed brown sugar greens, a non-traditional side dish. Our version combines chickpeas and collard greens in a delicious one-pot braise that dials down the sweetness and uses canned chickpeas for convenience. If you prefer kale, it’s a fine substitute for the collards. Serve this dish spooned over steamed white or brown rice and finished with a dollop of plain yogurt spiked with chopped fresh cilantro and mint.
Don’t rinse the chickpeas after draining them; the starchy liquid that coats them helps to lightly thicken the sauce.
¼ cup tamarind paste (2 ounces)
⅓ cup grapeseed or other neutral oil
1 medium yellow onion, finely chopped (1 cup)
1 tablespoon cumin seeds
¼ cup packed dark brown sugar
5 medium garlic cloves, minced
1 tablespoon finely grated fresh ginger
5 teaspoons garam masala
1 teaspoon ground turmeric
Kosher salt
1 pound collard greens, stemmed and cut into 1-inch pieces (3 cups)
Two 15½-ounce cans chickpeas, drained
Lime wedges, to serve
In a 4-cup glass measuring cup or medium microwave-safe bowl, combine the tamarind paste and 2 cups hot water. Microwave on high for 1 minute, then whisk to combine. Set aside.
In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring, until golden brown, about 10 minutes. Add the cumin and cook until fragrant, about 30 seconds. Add the brown sugar, garlic, ginger, garam masala, turmeric and 2 teaspoons salt. Cook, stirring, until fragrant, 45 to 60 seconds.
Add the collards and turn to coat. Cook, stirring occasionally, until the collards begin to wilt and turn bright green, about 2 minutes. Strain the tamarind mixture into the pot, pressing the solids to extract as much liquid as possible; discard the solids. Stir to combine, then cover, reduce to medium-low and cook, stirring occasionally, until the collards are tender, about 40 minutes.
Stir in the chickpeas. Cover and cook until heated through, about 5 minutes. Taste and season with salt. Serve with lime wedges.