As chickpeas are my staple store cupboard ingredient I was wondering what other recipes I could concoct using them. I had a head of cauliflower that was languishing and decided to make a curry with them both instead of Cauliflower Caponata, which has been a popular recipe with Mr. Canny. The spices are ones you’ll probably already have to hand, and if you have some fresh coriander you can also chuck some in. If you don’t have any cauliflower you could also use aubergine, mushrooms and courgette instead. This is a hearty meal that can be served with warmed flatbread and/or rice.
1 tin of chickpeas, drained
1/2 lime, juiced
3 stalks of celery, chopped
2 tsp Ground Coriander
1 tbsp. Curry Powder
1 tsp. Tumeric
2 tsp. Cumin
1 red chilli, deseeded and sliced
1 cauliflower head, broken into pieces
1 Tin of Coconut Milk
3 tomatoes, chopped
1 Onion, diced
1 tsp ginger
2 cloves of Garlic, minced
- Chop the onions and mince the garlic. Add the ginger and cook on a medium heat for around 5 minutes. You don’t want to fry them.
- Add the turmeric, cumin, ground coriander and curry powder to the pan.
- Chop up your cauliflower into small bitesize pieces and add to the pan with the celery. Coat in the spices.
- Finely chop your 3 tomatoes and add these. Season everything with salt and pepper then add the chickpeas. Don’t worry if the chickpeas have some residual water in the can as this will add to the flavor of the cooking sauce.
- Add the can of coconut milk and stir to combine the ingredients. Add the chopped chilli (you can used dried chilli if you don’t have fresh).
- The curry should be allowed to simmer for around 20 minutes.
- Add the squeezed lime juice and dress with coriander if you have any.
- Serve with flatbreads or rice.
Thanks for reading,