I like vegetables. I also like meat, but have come to the point in my life when I only want to eat meat that has been ethically slaughtered (which strikes me as a slight oxymoron, but there you go). Organic too, if I can get away with it, but organic always equals the £££ and the $$$. So vegies it is, for the most part. Vegie away.
The BF and I don’t have a TV licence, which means it’s DVDs and Youtube all the way. It was in this elaborate fashion that I discovered that there are whole series of TV shows on the Youtube channel of 4oD, the BBC channel that produces Grand Designs. My love for that show could (and probably will) fill another entire post. But this time I discovered The River Cottage, and it happened to be the series about their vegetarian cookbook, and Hugh Fearnley Whittingstall (HFW) was (shock horror) abstaining from meat for the Summer.
I was like a woman possessed. Once I find something I like, you’re all going to know about it. So I bought the cookbook. One of my favourite blogs (for it’s real-ness!) is Love Audrey and she seems to be constantly making mouthwatering-looking chickpea curries, and so I thought ‘what the hell’ and decided to try HFW’s version.
|So that’s curry powder, chilli flakes, chickpeas, garlic and ginger
This version is essentially a half homemade curry paste, with chickpeas and….ketchup. Yup. When cooked, I couldn’t stop thinking it looked like baked beans:
…which it does, although imagine less of the breakfasty savouryness, and more sweetness and a helluva lot more chilli. Ah yes, the chilli. Rookie mistake, I tried just one teaspoon of the curry sauce and though ‘ooh, could do with more chilli’. So off I go, adding chilli to my heart’s content. I would regret that in about half an hour. Big time.
So here’s the fun bit, the recipe! You will need:
2 tablespoons of sunflower oil (I used olive)
1 small onion, thinly sliced
2cm piece of ginger, finely grated
A pinch of dried chilliflakes
1 garlic clove, crushed
2 teaspoons curry powder or paste (ONLY USE TWO FOR GOD’S SAKE)
400g tin of chickpeas, drained and rinsed
5 tablespoons ketchup
Juice of 1/2 a lemon
Sea salt and freshly ground pepper
A handful of coriander to finish (didn’t use this as I despise coriander with every fibre of my being)
Heat the oil in a pan over a medium-low heat. Add the onion and sweat (the onions, not you) until soft and golden. Stir in the ginger, chilli flakes, garlic and curry powder. Fry, stirring, for 1-2 minutes more.
Add the chickpeas, tomato ketchup and enough water to just loosen to a thick sauce consistency. Simmer gently for about 5 minutes, then stir in the lemon juice. Add salt and pepper if necessary.
I found the chickpeas to be quite salty from the brine even after rinsing, so didn’t add any extra. Serve with rice and some form of delicious Indian bread and you’re away!
I know what you’re saying. For a vegetarian meal, there is a rather distinct lack of vegetables. I answer thusly: This dish will take you twenty minutes tops, which is a blessing when you get home from the work day from hell. It’s tasty (really it is), relatively healthy in the grand scheme of things, and will give you the smug knowledge that you didn’t cave and get a takeway. You can always add extra vegies too, if you’ve got the time and/or the inclination. I want to try it with butternut pumpkin and some spinach leaves. Could be delish.