500gm dried chickpeas, soaked overnight in lots of water
2 tblspns olive oil
2 onions, chopped into chunks
3 celery sticks, chopped into chunks
3 carrots, peeled and chopped into chunks
1 – 2 tblspns of Whittington’s curry powder
6 potatoes, chopped into chunks
8 tomatoes, chopped
200ml coconut milk
Salt & pepper
2 cobs of corn, kernels removed
1 bunch English spinach, chopped
Squeeze of lemon juice
Heat the oil in a large pot and add the onions, celery and carrot. Fry while stirring until tender and starting to brown. Sprinkle in the curry powder and cook for a further minute before adding the potatoes, tomatoes, coconut milk and drained chickpeas. Pour in 2 cups of water and cook with the lid on until the chickpeas are tender adding more water if necessary. Once they are tender season with salt and pepper and add the corn. Cook for a further 20 minutes until the corn is tender and the potatoes begin to break down to thicken the sauce. Add the spinach and cook for another 2 minutes then lemon juice to taste and serve with rice or Turkish bread and a Mt Barker Chicken Smokey BBQ product.
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