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Ingredients125g dried chickpeas, soaked overnight or 1 tin of chickpeas2 potatoes, medium-sized 1 medium onion, or 3 shallots, chopped 2 cloves garlic, crushed 500g passata or 1 tin chopped tomatoes Oil Salt, pepper Fennel seeds, cumin seeds, turmeric, a teaspoon of each 1 heaped tsp curry powder of your choice (I use a medium madras mix) 1 cinnamon stick (or 1 tsp of ground cinnamon), 2 star anise Dried or fresh chillies 1 tbsp honey 1 vegetable stock cube or equivalent 250g fresh spinach (optional) |
Handy HintAny vegetables can be used in place of the chickpeas and potatoes; squash and courgette are very nice. Keeps very well, actually tastes better the next day so can be made in advance. |
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Method1. If using dried chickpeas, soak the chickpeas overnight and then cook for an hour in boiling water. Drain and set aside.2. Peel and roughly cube your potatoes. 3. In a pot, lightly toast the fennel and cumin seeds. Add the chickpeas, potatoes, onion/shallot, garlic, turmeric, curry powder and enough oil to lightly coat. 4. Fry very gently for a couple of minutes until the potatoes have taken on the colour of the spices. 5. Add the tomatoes and a little vegetable stock cube and some water (start with 100ml water and add more if necessary). 6. Season with salt, pepper, and add chillies to taste. Throw in the cinnamon and star anise, and stir in the honey. 7. Cover and leave to simmer for 45 minutes to one hour. If you like, add the spinach a minute before serving, and stir through to wilt. 8. Serve with rice or naan. (Don't forget to fish out the star anise and cinnamon, they're not fun to eat). | |||||||||||||||||||||
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