RECIPE FOR CHICKPEA CURRY

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This vegetarian curry is yummy, and tastes even better the day after making. Its low GI too.

Ingredients

9oz / 250 g chickpeas (if dry then soaked overnight)
225 g / 8 oz washed spinach
1 cauliflower, broken into florets
400g chopped tomatoes (tinned)
2 large onions, chopped
3 garlic cloves, chopped
2 tablespoons olive oil
2 litres / 3.5 pints water
2.5 cm piece ginger
2 crushed cardamoms
2 chillies, deseeded and finely sliced
1 tablespoon chopped mint
2 tablespoons chopped coriander
4 whole cloves
1 teaspoon black peppercorns
1 teaspoon toasted cumin seeds
1 teaspoon garam masala
1 teaspoon cinnamon
1 teaspoon turmeric
2 bay leaves

Method

Place the chickpeas, ginger, bay leaves, half the onions and the cinnamon stick in a saucepan with the water and simmer gently for 2 hours.  Drain, set aside the chickpeas, reserve the liquid and discard the ginger, bay and cinnamon.

Heat the olive oil in a pan and cook the onions and garlic until softened but not yet coloured. Add the turmeric and chillies and cook for a further 3 minutes. Add the tinned tomatoes and half the cooking liquid and bring to the boil.

Place the cinnamon, cardamoms, cloves, peppercorns and cumin in a muslin or cheesecloth and add to the tomatoes. Bring to a simmer, add the cauliflower and cook for 20 minutes.

Add the spinach and cook until wilted.  Add the chickpeas and simmer for a further 15 minutes.  Add some of the reserved liquid to the pan as required.  Remove the cheesecloth spices and stir in the garam masala, mint and coriander,  

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