How are you feeling? Are you ready for this new year? We want you to start the year differently when it comes to the cooking bit. You might wonder, chickpea curry in January? Totally, because vegetables are all around and fresh this month. It’s a healthy recipe which means if one of your resolutions is to stay on a healthy path, then we’ve taken the stress out of your meal plans. Enjoy!
- 50ml Pure Mountain canola oil
- 4 minced garlic cloves
- 1 large onion, finely chopped
- 2 inches of ginger, grated
- salt and black pepper
- 1.5 tsp ground turmeric
- 1 teaspoon chilli flakes (optional)
- 850g soaked chickpeas, or two cans
- 850ml coconut milk
- 500ml chicken broth (or vegetable)
- 1 bunch of greens – spinach and / or curly kale
- 1 bunch of mint, for serving
- Yoghurt for serving
- Dhania for serving
- Chapati or naan for serving
- Heat the oil in a large pot, and add the garlic, onion and ginger. Season with salt and pepper and cook until the onion is translucent and starting to brown a little. Add the turmeric, chilli flakes, and chickpeas, and cook so that the chickpeas sizzle and fry a bit in the spices and oil. They’ll start to break down and get a little crisp.
- Remove a cup full for your garnish. Use a wooden spoon to crush the chickpeas and then add the coconut milk and stock. Bring to a simmer, scraping up any bits on the bottom. Cook for about 35 minutes until the stew is thickened and flavours are coming together. Continue to cook until it’s to your personal thickness desire. Add the greens and stirs just enough to cook.
- Season again with salt and pepper. Serve in bowls, with a dollop of yoghurt, a sprinkling of chilli flakes, your reserved chickpeas, and some herbs.
Wine Pairing: Hesketh Small Parcels Clare Valley Riesling