Serves 6 – can be served as a main meal too – how versatile is that?!!
**BE WARNED PEOPLE OF THE WORLD – THIS IS SPICY!!! IF YOU PREFER A MILDER FLAVOR REDUCE THE AMOUNT OF FRESH CHILLI AND CHILLI POWDER AND MAYBE EVEN THE PEPPERCORNS TO SUIT YOUR TONGUE-BUDS! **
2 x cans chickpeas, drained (480g)
3 x medium sized waxy potatoes, peeled, chopped into 2cm cubes (450g)
1 tbsp. vegetable/olive oil (10g)
*If you do not have access to the following 5 ingredients try using 1 heaped tbsp. of ready prepared garam masala*
1 cinnamon stick (7-8 cm long)
6 dried bay leaves
1 tsp. whole black peppercorns
15g coriander seeds
2 tsp. cumin seeds
1 x large white onion, peeled and finely diced (250g)
½ – 1 x red chilli, de-seeded and finely chopped (4g)
4 cm piece of fresh ginger root, peeled and finely chopped (15g)
400g can chopped tomatoes
1 tsp. salt
1 tsp. chilli powder
1 tsp. sugar (brown or white)
1 tsp. turmeric
1 handful of fresh coriander, roughly chopped
- In a medium-sized pan bring 1 litre of water to a boil. Add the 2 drained cans of chickpeas and boil for 5 minutes. Remove from heat and set aside for later.
- Boil the cubed potato for 15-20 minutes, until softened but still firm. Drain and set aside for later.
- Heat ½ tbsp. of the oil in a saucepan or frying pan over a medium heat. Add the whole cinnamon stick, cloves, bay leaves, black peppercorns, coriander seeds and 1 tsp. of the cumin seeds and fry for approximately 5 minutes, until browned, stirring constantly to prevent them from burning. Set aside until cooled and then grind to a powder – I use a coffee grinder from circa 1980 for this and it works just fine!
- Heat the remaining ½ tbsp. of oil in a large saucepan over a medium heat. Add the remaining 1 tsp. of cumin seeds and fry for 2-3 minutes, stirring constantly to prevent them from burning. Add the chopped onion and fry until softened and browned.
- Add the chopped chilli and ginger to the onion. Stir in the tomatoes, salt, chilli powder, sugar, turmeric and the ground spice mix.
- Add the chickpeas and the water in which they cooked to the pan. Add the pre-cooked potatoes.
- Cover with a lid and simmer for 25-30 minutes. Stir in the chopped coriander and simmer for a further 10 minutes uncovered.
Energy 1300 kcal (5460 kJ)
Total sugars 35g
Per Serving (Serves 6)
Energy 220kcal (910 kJ)
Total sugars 5.8g
½ x naan bread (80g), toasted = 225kcal / 942 kJ
150g of boiled basmati rice – 200kcal / 840 kJ
*The following will help cool it down if you’ve gone full spice….
1 x tbsp. of reduced fat crème fraiche = 70kcal/ 293 kJ
1 x tbsp. of low fat natural yogurt = 25kcal / 105 kJ
Suggested Ear Candy
I treated my ears a la Bollywood with Mohammed Rafi (Golden Era) which includes this amazing song….
Red Hot Chilli Peppers – Blood Sugar Sex Magik
- Alternatives (spicy albums)…
Spice Girls (I do not own this and probably never will!)
The Chickpeas (an unsignd band from Austin, Tx that I just discovered today! Have a wee listen – they’re dead easy on the ear and have lots of nice strings
- Alternatives (based on Southern Asian cuisine)…
Mohammed Rafi – Jaan Pehchaan Ho from Ghost World soundtrack (on repeat!) – I massively love this song and can dance around to it for hours