Chickpea Curry
Ingredients:
250g dried chickpeas
2 large onions
1 large red Ramiro pepper
1 tablespoon tomato concentrate
1 tin tomatoes in juice 400ml
1 cm ginger
4-5 garlic cloves
1 tablespoon garam masala
½ tablespoon cumin powder
½ tablespoon coriander powder
1 tin coconut milk 400ml
100g baby spinach
3 tablespoon EVOO
2 bay leaves
3 lime leaves
Salt n pepper
1L filtered water
Preparation:
Rinse the chickpeas and soak overnight or for a minimum of a few hours.
Drain and cook the chickpeas in fresh water with bay leaves for 1 hour until soft, then drain and set aside.
Chop the onions and sauté them on a shallow pan using olive oil for 5 mins until transparent.
Add red pepper chopped into small cubes, and fry for 2-3 mins.
Add finely chopped garlic and ginger and fry for another 1-2 mins on low/medium heat, being careful not to burn the garlic.
Add the tomato concentrate, garam masala, cumin and coriander powder and fry on low heat for 1-2 mins. Stir constantly and watch closely as we don’t want to burn spices.
Add the tomatoes from the tin, the filtered water, drained chickpeas (discard the bay leaves), lime leaves and coconut milk. Then stir well, cover, and cook on low heat for 1 hour, stirring occasionally.
After 1 hour, add baby spinach, then turn the heat off and let it cool for 5 mins before serving.
Serve with basmati rice (about 80g per serving)
This amount serves 2-3 people.
Serve warm.
Vegetable Patties
Ingredients:
2 potatoes
2 carrots
1 courgette
1 teaspoon garlic powder
1 tablespoon onion powder
1 teaspoon paprika powder
½ teaspoon saffron (pre-soaked in hot water for 5 min)
Preparation:
Wash and steam potatoes 8-10 min.
Wash and steam carrots for 5-6 min.
Set aside and let cool, then peel potatoes.
Grate courgette, set aside for 5 min, then squeeze as much water from it as possible. Transfer the courgette pieces into mixing bowl.
Grate potatoes and carrots and add the courgette and other ingredients.
Form a dough.
Form 6-8 patties about 8-10 cm diameter, 2 cm thick.
Put them on a tray with baking paper and bake in preheated oven on 200 C for 30 min. Then flip them over and bake for another 10 min.
Goji dip
Ingredients:
100 g goji
1 tablespoon tomato concentrate
1 teaspoon smoked paprika
½ teaspoon mixed spice
Pinch of salt and pepper to taste
Pinch of chilli (optional)
150 ml water
Preparation:
Soak goji in hot water for 10-15 min.
Strain and transfer to blender.
Add remaining ingredients and blend for 3 mins until very smooth.
Chilli is optional.
This meal serves 2 people.
