Yesterday I was looking for a recipe that would use up some ingredients I had kicking around the fridge and the pantry. And I found it with this recipe on Jamie Oliver’s website. I made same changes (of course) and converted some of the measurements to more of an Americanized standard, so keep reading for the yummy recipe. Because this was delicious:
Such a great way to take some basic ingredients and make something super-delicious and healthy out of them. And relatively cheap too!
An aside before I get into the recipe – I just discovered Jamie Oliver’s website and I am loving how some of the recipes are organized by country. Very cool. I’ll be visiting his site again soon. Now on to the recipe:
Chickpea and Potato Curry
adapted from one found at jamieoliver.com
1 cup dried chickpeas. soaked (overnight or all day)
4 red potatoes, peeled and roughly cubed
1 medium onion, halved and sliced
2 cloves garlic, crushed
1 can fire-roasted tomatoes
1 tsp(ish) garam masala
1 tsp(ish) turmeric
1 tsp(ish) curry powder
1 tsp(ish) ground ginger
1 cinnamon stick
red pepper flakes
1 tbsp. honey (or sugar)
vegetable or chicken broth
Big Handful of spinach
1. Soak chickpeas, then cook for an hour in boiling water or broth. Drain and set aside.
2. In pot, lightly toast garam masala. Add the chickpeas, potatoes, onion, garlic, turmeric, ginger, curry powder and enough oil to lightly coat. Fry very gently for a couple of minutes until potatoes have taken on the color of the spices.
3. Add the tomatoes and a little bit of stock (100 mL). Season with salt, pepper and red pepper flakes (to taste). Throw in cinnamon stick and stir in honey.
4. Cover and let simmer for about an hour. Add spinach about 5 minutes before serving, stirring in to wilt.
Serve over jasmine or basmati rice. Don’t forget to fish out the cinnamon stick before dinner!