Stew of chard, chickpea, tomato in tamarind sauce

Recipe by Damaris Beems
0.0 from 0 votes
Course: Main, Side dishCuisine: Arabic




Cooking time


Total time



Delicious deep taste, a wonderful combination of vegetables and herbs. The tamarind brings it all home. Here on a bed of lima bean puree, but in the restaurant I also serve it with ‘green couscous’, a couscous in which I mix a spice paste (coriander, parsley, mint). It’s great comfort food.


  • 2 Onions

  • 1 kilo chard

  • 2 cans tomatoes in a can

  • 1 large can tomato puree

  • 1 pot chick peas of 400 gram

  • 1 Lemon

  • 1 pot tamarind paste or a bar of tamarind

  • 2 cloves garlic

  • fresh cilantro

  • olive oil

  • salt and pepper


  • Finely chop the onions and fry them gently in the olive oil. Add the finely chopped garlic and fry gently until it is no longer raw. Cut the chard into strips of 0.5-1 cm and fry them with the onion, now turn up the heat a bit. Let the liquid reduce a bit before adding the canned tomatoes. Then turn the heat down. Add the chickpeas. Stir well. Add the tamarind paste. You can also choose a block of tamarind paste, which you have to soak in boiling water first. And remove the pits. Then you can add the tamarind sauce.
  • Let everything boil well, let the moisture also evaporate a bit. It should really be a thick sauce. The tomato paste will help you with that. You can add it after 15 minutes. If you think the sauce needs more thickness, you can add some more tomato paste. Season with salt and pepper and garnish with fresh coriander.

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