Chickpea Tamarind Stew

Ingredients:

1/4 cup tamarind pulp, soaked in 1 cup of hot water
2 cups kale, stems removed, chopped
1-1/2 teaspoon coriander
1/2 onion, diced
2 teaspoons caraway seed
1 tablespoon olive oil
1 tablespoon tomato paste
1 can fire roasted tomatoes
2/3 cup cherry tomatoes, cut in half
1 teaspoon sugar
2 cups chickpeas
salt and pepper

Cook onion and caraway seed in olive oil until onion is golden. Add tomato paste and combine well. Stir in fire roasted tomatoes, cherry tomatoes, sugar, chickpeas, salt and pepper, coriander, and kale. Add water reserved from soaked tamarind. Remove tamarind seeds from the pulp and stir pulp into mixture. Cover and allow stew to simmer over low heat for half an hour.

Serve with basmati rice and garnish with parsley.