Monday, June 25, 2012

Spicy Chickpeas

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] This recipe serves four adults when served with rice and a salad.

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 two tins (400g each) of chickpeas, and a tin (400g) 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.

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