SPICING THINGS UP

CHICKPEA AND POTATO CURRY

INGREDIENTS

1 onion, finely chopped

Salt and pepper

3 cloves of garlic, finely chopped ¼ green pepper, diced

1 Scotch bonnet chilli, halved 1 spring onion, finely chopped Sprig of fresh thyme

1tsp grated ginger 2-3tbsps of Jamaican curry powder or use the spices below to make your own:

*½tsp ground turmeric *½tsp ground cumin

*½tsp ground coriander

*10 allspice/pimento berries *¼tsp cayenne pepper *¼tsp ground fenugreek

1 tomato, diced (and skinned if you want)

400g potatoes, cubed

1 x 400g tin of chickpeas (or approx 100g dried, soaked and cooked for 45 minutes to 2 hours, depending on the chickpeas) – keep the liquid

200ml vegetable stock (including the chickpea cooking liquid)

1 x 400ml tin of coconut milk (or you can use coconut powder mixed in water) Sprig of fresh parsley, finely chopped

METHOD

1. In a large wide pan, fry the onion with a pinch of salt until soft – about five to seven minutes.

2. Add the garlic and let it soften for a minute, then add the green pepper, Scotch bonnet, spring onion, thyme and spices/curry powder, and fry for a minute to release the flavours.

3. Add the tomato, potatoes, chickpeas and stock, then put a lid on the pan and simmer on a low heat for 35-40 minutes. Add the coconut milk for the last 10 minutes.

4. Take out a few of the potato pieces and mash them with a fork, then return them to the pan to thicken the sauce. Add the chopped parsley.

5. Taste, season and serve.