If you are making it in the late spring or summer and are growing chard or spinach, put some leaves in at the last minute.
- 2 tbsp sunflower, rapeseed or olive oil
- 1 small onion, thinly sliced
- 2cm piece of ginger, finely grated
- Pinch of dried chilli flakes
- 1 garlic clove, crushed
- 2 tsp curry powder or paste
- 400g cooked chickpeas – soak overnight then cook according to packet instructions – or use tinned for speed.
- 5 tbsp tomato ketchup
- Juice of ½ lemon or a squirt of ‘lazy lemon’ juice
- Sea salt and freshly ground black pepper
- Fresh Chard or Spinach leaves to finish – or use coriander instead.
Gently cook onion in oil in a covered pan for about 8 – 10 minutes – this makes it lovely and sweet. The pan cover should mean that it sweats but does not burn, but do check – it will need the occasional stir.
Uncover and add ginger, chilli, garlic and curry. Cook, stirring occasionally, for a couple more minutes.
Add chickpeas, tomato sauce and water to make a curry-like consistency.
Simmer gently for about 5 minutes then add lemon and season to taste.
Stir in chard or spinach leaves just before serving – if you add them any earlier they may lose their lovely dark colour.
Sprinkle with chopped coriander to serve.
I also garnished with strips of skinned pimento (see ‘tips’).
(Based on a recipe by Hugh-Fearnley-Whittingstall).