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! **
Ingredients
2 x cans chickpeas, drained (480g)
1000ml water
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)
8 cloves
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
Instructions
- 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.
Nutritional Information
Per Batch
Energy 1300 kcal (5460 kJ)
Carbohydrate 200g
Total sugars 35g
Fat 29g
Saturates 2.6g
Protein 54.8g
Fibre 32.8g
Salt 8.1g
Per Serving (Serves 6)
Energy 220kcal (910 kJ)
Carbohydrate 33g
Total sugars 5.8g
Fat 4.8g
Saturates 0.4g
Protein 9.1g
Fibre 5.5g
Salt 1.4g
Suggested Additions
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
Relish Health 