We first ate this when it was prepared for us by friends after Mr J was born, and it's been one of our favourite main meals ever since. [The original recipe can be found in Pick of the Bunch, by Lynn Bedford Hall]
In a heavy saucepan, saute:
- 1 onion, chopped
- olive oil
- 4 crushed garlic cloves
- 2 bay leaves
- 3 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp ground ginger [or 2 tsp freshly grated ginger root]
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1/2-2 tsp chilli powder or cayenne pepper
- 1/2 pint hot water or vegetable stock
Stir well and add a tin of chickpeas, and a tin of chopped tomatoes. Cook for 20 minutes, until thick and bubbling. Salt and pepper well. Eat with steamed brown basmati rice.
For a chickpea curry, add a 690g jar of passata instead of tinned tomatoes [or just a handful of freshly chopped tomatoes if you don't want too much tomato flavour], and a few cups of veg like broccoli, cauliflower, carrots, potatoes, and courgettes [zucchini]. Add a tin of coconut milk. After veg is cooked, stir in a few tablespoons of garam masala and a handful of freshly chopped coriander before serving with rice or homemade naan bread or chapatis.