A deliciously flavourful chickpea curry from Bibby's more good food.
Servings: 4 servings
Ingredients
- olive oil for cooking
- 1 red onion finely diced
- 1 clove garlic minced
- 4cm piece fresh ginger freshly grated
- 5 ml ground cumin
- 10 ml ground coriander
- 5 ml ground turmeric
- 2.5 ml dried red chilli flakes
- 1 x 400g tin chopped tomatoes
- 375 ml vegetable stock
- 1 x 400g tin coconut milk
- 3 bay leaves
- 2 x 400g tin chickpeas rinsed and drained
- 2 x 400g tin butter beans rinsed and drained
- salt and pepper to taste
Roasted Harissa Aubergines
- 2 aubergines cut into chunks
- olive oil
- salt and pepper
- 15 ml harissa paste
- 22.5 ml olive oil
- 15 ml sesame seeds
- 10 ml honey
Instructions
- Heat 30ml olive oil in a deep saucepan and saute the onion until soft, about 10 minutes. Add the garlic and the ginger, and cook for another minute or two. Add all the dry spices, including the chilli, and mix to coat the onion. At this point, the onion will look dry.
- Add the tomatoes, stock, coconut milk and bay leaves. Stir gently and bring up to the boil. Cover with a lid and simmer for 30 minutes. Add the chickpeas and butter beans then cook for a further 10 minutes. Season to taste.
- Serve with Basmati rice and roasted harissa aubergines.
Roasted Harissa Aubergines
- Preheat the oven to 200C.
- Place 2 chopped aubergines in a roasting tin. Drizzle with olive oil and season with salt and pepper. Roast for 30 minutes.
- In a bowl combine the harissa paste, olive oil, sesame seeds and honey. Brush the harissa marinade over the aubergines and toss to coat. Roast for another 5 minutes. Sprinkle with dukkah to finish.