Boy have I been busy! I touched on my sparse activity in my last post but thankfully I’m several steps closer to my ‘new normal’ and will soon be posting with the same frequency as before. Apologies to those who have missed my updates!
I recently added a video of a bubbling pot of Curried Chick Peas to Instagram which prompted recipe requests so it seems only just to resume here.
This dish has been adopted by my household as a staple and a favourite. It’s nutritious and satisfies both the palate and hunger (chick peas are a low GI food). It’s also very versatile, so much so that every time I make it something different stands out in the flavour. I was asked for the recipe so I’ll list the ingredients and method below, however I should point out that unless baking I don’t use measurements and literally just chuck it all in, relying on my senses to guide me. Sight, smell and only sometimes taste are my measurements when cooking. So here goes!
One onion (diced)
Garam masala powder
Curry powder (optional)
Chick peas (drained from a can or pre-soaked)
Spinach (fresh or frozen)
One tomato (diced)
Wild garlic leaves (I grow my own)
Coconut milk powder
- Heat around a tablespoon of oil in a pot.
- Add the cumin and mustard seeds until they ‘pop’, then add the onions.
- Once the onion are brown add the spices (turmeric, paprika, garam masala) and stir. I haven’t put any measures against the amounts so do add according to your liking.
- Next add the spinach and allow to cook down, followed by the chick peas, the tomato and the garlic leaves.
- I then cover with water, sprinkling over the coconut milk powder – note that you can also use coconut milk.
- Cover, bring to the boil and then simmer for around 20 minutes adding more seasoning if you feel the need.
Tip – I use the technique of mashing the chick peas against the side of the pot once boiled as this adds thickness to the dish and reduces moisture.
After simmering the texture thickens and the dish is ready to serve.
Now… whilst the family are quick to indulge on this straight from the pan, my preference is to wait at least a day for the chick peas to absorb the flavour. It tastes so much better overnight! I love it with a simple garnish of finely chopped red onions, cucumber and tomato drizzled with lime and olive oil. And what really tops this off is a spoonful of mango chutney on the side.
This eats well with:
- Natural yoghurt
- Sour cream
You can also mix and match the vegetables used in the dish for additional flavour.
So, curried chick peas, how do you like yours?