This recipe comes (I think with permission from) the ever great Gillian Cromar. Must check I've got her name spelled right.
1 onion (2 if it's small)
crushed garlic
a little oil for frying
grated ginger (or 1 tsp powdered)
3 or 4 carrots, chopped (more if they are small)
1 tin chickpeas, rinsed and drained
1 tin tomatoes
1 stock cube
3 tbsp worcestershire sauce
4 tbsp vinegar
2 tbsp brown sugar
2 bay leaves
hot pepper sauce (how much? It depends how hot it is silly!)
Fry up your onion and garlic, add your carrots and chickpeas and continue frying. Stir in your ginger and put in an ovenproof dish. Put all the other ingregients in the same pan, warm through and pour into the ovenproof dish. Cover and cook at 180 degrees for an hour or so. Serve with rice or something even cheaper if you are feeling poor.
It goes without saying that this is one that goes in my slow cooker. The first person I met makes this with a couple of rashers of grilled bacon (put it in with your onion at the beginning) instead of stock for flavour: both are lovely. Oh and other thing is, for goodness sake don't forget to reduce your sugar if you are using balsamic vinegar with it being so sweet.
1 comment:
How coincidental - I'm just off home to tuck into chick pea curry tonight.
This is almost the same dish as your casserole except you wuzz the tinned tomatoes with salt, ground cumin, ground coriander, turmeric, cayenne, garlic, root ginger (keep it in the freezer), chillies (ditto) and fresh coriander before frying it with a load of chopped onions and diced potato. Once that lot looks promising, bung in the chick peas and SIMMER until TASTY.
Oh, and economy hint: buy your spices in big bags from your local indian shop rather than poxy little sachets from the supermarket.
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