Obviously you can’t have a vegan recipe blog without including a chickpea curry. It has taken me until now to add one as I wanted it to be epic. This one is hot, sweet, sour, tangy – basically amazing. I am so glad I waited. This is a one pot dish based on a recipe from South Devon Chilli Farm.
Ingredients, serves 2.
3 tablespoons oil
5 peppercorns
5 cloves
2 cardoman pods, bruised slightly
1 chilli dried or fresh (optional)
1 inch cinnamon stick
1 onion finely chopped
1 large tomato, finely chopped
1 teaspoon salt
Half an inch ginger root, bashed up in a pestle and morter
3 garlic cloves, crushed
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon garam masala
Half a teaspoon ground tumeric
1 can of chickpeas, drained
2 teaspoons sugar
35 grams raisins
3 tablespoons white wine vinegar
Fresh coriander to serve
Method
Heat oil on a medium heat and add whole spices. Cook for about 1 minute.
Add onions and fry until browned, about 7 minutes.
Add tomatoes and salt and simmer for 3 minutes.
Add ginger, garlic, chilli powder, cumin, coriander, garam masala, turmeric and cook for 1minute.
Add chickpeas and cook for 2 minutes, coating in spices.
Add sugar, raisins, vinegar and 300 ml of water.
Bring to the boil and lower heat to simmer for 30 minutes. Check regularly and top up with water if you feel it is too dry. Serve with rice or flat breads, sprinkle with coriander and enjoy!
