Tamarind soup with chickpeas, chard, and spices from Orangette by Lynne Rossetto Kasper and Molly Wizenberg

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Notes about this recipe

  • radishseed on November 06, 2012

    A note for anyone else who's using the Tamicon brand of tamarind concentrate, like I did: You should definitely use less than the 3 tablespoons called for here (maybe 1 T.?). My soup came out much too sour to eat with the full 3 T., but I was able to turn it into a pretty good curry by draining off much of the liquid and adding enough coconut milk to make a thick stew, which I ate over rice.

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