I’ve been vegetarian for almost 9 years, but before that I was such a picky eater that I a) didn’t like cheese b) had never tasted tomato soup c) was scared of baked beans and d) couldn’t contemplate the thought of pizza (see: cheese issues).
Thankfully, my palate has been forced to evolve since then, and now I love cooking hearty, healthy meals from scratch. I’m no whizz in the kitchen, but this dish is so easy, quick and tasty, that I usually make it once a week.
CHICKPEA & POTATO STEW FOR TWO
1 large red onion, roughly chopped
2-3 chopped cloves of garlic
1 red chilli, chopped (and de-seeded if you don’t want it too hot)
1 large potato, cut into bite-sized chunks
1 large sweet potato, cut into bite-sized chunks
1 can of chickpeas, drained and rinsed
1 can of chopped tomatoes
1 veg stock cube
1 inch of grated ginger (optional)
1 tablespoon of turmeric
1 tablespoon of cumin
1 tablespoon of coriander
Salt & pepper to taste
1) Fry the onion, potatoes and garlic on a medium heat for 2-3 minutes
2) Stir in the spices, chilli and ginger and continue to fry for 2 minutes
3) Stir in the can of tomatoes and the chickpeas. Dissolve the stock cube in a jug of 350ml of boiling water, and add to the pot, along with salt and pepper to your taste.
4) Bring to the boil, then lower the heat and allow to simmer until the potatoes are tender, and the sauce begins to thicken, constantly stirring as the mixture has a habit of sticking to the end of the pot (or maybe it’s just my crap pots?)
5) Once the liquid thickens, take off the boil, garnish with coriander and serve with brown rice or couscous. Eat. Pat belly and sigh contentedly.