Meat Free Monday
Pulses, specifically chickpeas, form the basis of today’s Meat Free Monday recipe. The recipe comes from Mr River Cottage, Hugh Fearnley-Whittingstall, and makes a hearty, wholesome and satisfying meal. I usually have both the dried and tinned varieties of pulses in my store-cupboard. The dried taste marginally better and it feels more virtuous to do the whole soaking over-night thing (I add in some kombu seaweed to the water when soaking them); but when I am less organized, the tins are fantastic to have on stand-by. This recipe serves six, but if that’s too much for you, you can either cut down the recipe or it can be reheated again the next day for lunch.
Chickpea, potato and kale curry
340g dried chickpeas (or 2 400g tins, drained and rinsed)
1 tsp cumin seeds, plus a little extra to garnish
1 tsp coriander seeds
½ tsp mustard seeds
1 hot, dried red chilli, crumbled
1 tsp ground turmeric
2.5cm piece fresh ginger, peeled and grated
1 tbsp groundnut or sunflower oil
1 large onion, peeled, halved and finely sliced
2 cloves garlic, peeled and finely chopped
700ml chicken or vegetable stock
250g potatoes, peeled and cut into 3cm dice
150g kale (or cabbage), finely shredded
Yogurt, to serve
2 tbsp coriander leaves, chopped
Soak the chickpeas overnight in plenty of cold water. Next day, drain, rinse and simmer them for about an hour and a half in fresh water, until tender, then drain. (If using tinned, just drain and rinse.)
Put a dry frying pan over a medium heat and, when hot, toast the cumin, coriander and mustard seeds and the chilli for a couple of minutes until they smell really fragrant and the mustard starts to pop. Grind to a powder in a coffee grinder, spice mill or with a pestle and mortar, and mix in the turmeric and ginger.
Heat the oil in a large pan over a medium heat, and fry the onion, stirring regularly, until soft and golden brown. Stir in the garlic and spices, leave to cook for a minute or two, and add the stock. Simmer for five minutes, then add the chickpeas and potatoes. Cook until the spuds are tender, then add the kale. Cook for a few minutes, until the greens are tender, then serve with a dollop of thick yogurt on top, along with a sprinkling of toasted cumin seeds and some coriander leaves.