Chick Pea Curry
This is my beautiful sisters recipe, she makes an absolutely kick ass chick pea curry, I love it. When I asked her for the recipe she sent me the most wonderful non-recipe in the world. It consisted of a list of spices that she combines in whichever way her mood takes her. This is my more standard recipe variation… but I’ll give you the full list of spices you can play around with so that you can just go wherever your mood takes you too. Enjoy!
3 tins of chickpeas (or about 500g dry chickpeas)
2 tins of crushed tomatoes
2 tbsp. tomato paste
1 sweet potato
1 brown onion
1 small head of broccoli
1 small head of cauliflower
1-2 handfuls of fresh spinach
1-2 cups of water depending on how many veggies you put in there
1 tbsp. oil (I use coconut)
2 cloves of garlic
1 knob of ginger
1 cinnamon stick
2 bay leaves
2-3 dried or fresh chillies (more if you like it HOT and you don’t have little people to feed)
1 tbsp. cumin seed
1 tbsp. garam masala
1 tbsp. of indian curry spice mix
1 tbsp. cardamom
1 tbsp. of tamarind paste
1 tbsp. of brown or coconut sugar
Natural or Greek yoghurt and fresh coriander to serve.
Dice onion and add it to a large casserole or soup pot along with crushed ginger, garlic and chilli. Sweat the mixture down until the onion has softened.
Add your combination of spices and cook until really fragrant.
Add tomato paste, tinned tomatoes, veggies, chickpeas (rinsed and strained) and water (until all ingredients are just under water). Cook slowly over a medium heat for a few hours. Check in and add a little more water if necessary and give the pot a good stir every 20 minutes or so to stop chickpeas from sticking and burning on the bottom of the pot. After a few hours the curry will be more than ready. Just taste and adjust your balance of flavours if necessary and season well with salt and pepper.
Serve hot with rice, naan and fresh coriander and yoghurt.
Like most curries this one is great today and even better tomorrow and freezes really well. You should see my sisters freezer, it is completely stocked with the stuff.
My sisters full list of spices include: Cinnamon, Cumin, Coriander, Garam Masala, Chilli Powder, Tumeric, Cardamon, Cloves. Add whatever you like to suit your palate. Just taste and adjust until you get it perfectly balanced for your taste.
Most veggies work really well with this dish so use up whatever you have in your vegetable crisper ro whatever if fresh, local and in season.