FOOD + DRINK in THE KITCHEN WITH cont ...
JACOB ’ S CHICKPEA CURRY
WITH PILAF RICE
Prep Time : 15 mins Cook Time : 30 mins Serves : 8
Ingredients :
• 3 tbsp vegetable oil
• 5 cloves garlic - crushed or minced
• 1 large onion - thinly sliced
• ¾ tsp of chilli flakes
• 2 ½ tsp of ground cumin
• 4 tbsp curry powder
• 1 tsp marjoram
• 1 tsp garam masala
• 2 x 400g cans good quality chopped tomatoes
• 2 x 400g cans coconut milk
• 4 x 400g cans chickpeas - drained and washed
• Lime juice to garnish ( optional )
• Fresh coriander - chopped roughly for garnish
• Pilaf rice or naan bread to serve
• Salt and pepper to taste
Method :
1 . In a heavy base pan , slowly heat the oil on a medium heat . Add the onions , garlic and chilli flakes . You just want to sauté the onions until they soften . If the oil ’ s too hot they will dry out or burn .
2 . Increase the heat slightly and add your spices . Let them fry for just a minute to release their flavour . If they start to stick , moisten the pan with a little water to release them . Once done , add the tomatoes and bring to a simmer .
3 . Add the coconut milk and bring back to a simmer . Add the chickpeas and let the curry cook nice and slow ( 10 - 15 minutes ) until the sauce is infused and coats the chickpeas nicely .
4 . Season the curry to your taste . Transfer it into a serving dish . While it ’ s still hot , throw on the chopped coriander and drizzle some lime juice over the top to finish .
5 . Serve with rice , naan bread , or whatever sides you like . I like to serve it with sticky curry-fried sweet potatoes and fresh carrots .
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