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Garlic n Chilli

Chickpea Stew

Chickpea Stew

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Bettty Kitty
... or, what happens when you turn Bill Grainger's Chickpea Stew into a hybrid Channa Dhal.

The recipe calls for cherry tomatoes and 2 cans of chickpeas, not just one, like I used. I also used cumin seeds instead of ground cumin, and added black mustard seeds as well. These additions were the result of my not wanting to leave the house for a second time in Sydney's summer heat.

I also used the juice of half a lemon. This is very important, I feel, as the recipe need a fair amount of acidity.

The result is outstanding, but not quite like the picture that goes with the original recipe.

I photographed each step for your viewing pleasure.

Frying the red onion, chilli, garlic, ginger, cumin seeds, tumeric and mustard seeds.

Frying the red onion, chilli, garlic, ginger, cumin seeds, tumeric and mustard seeds


Adding the chickpeas...

Adding the chickpeas


... and a little bit of water to make the spices syrupy.

... and a little bit of water to make the spices syrupy


Squishing up the whole tinned tomatoes, because I didn't have diced ones.

SQUISH!


Letting it simmer...

BUBBLE BUBBLE SPIT!


Adding the spinach...

Adding the spinach


And the end result:

VOILA!

Cross-posted to food_porn, so apologies to those who see it twice.
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