Name: Spiced Chickpeas
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 2 tablespoons vegetable oil; salt and black pepper; 5 cloves garlic, finely chopped; 1 teaspoon ground cumin; 1 teaspoon madras curry powder (hot or mild depending on preference); 1 scotch bonnet pepper; 1 small onion, finely chopped; 4 large potatoes, peeled and diced into 6mm chunks; 1 litre cold water; 3 × 400 g tins chickpeas, drained

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

These chickpeas are fantastic on their own, but also work beautifully with the curry goat. Cooking the chickpeas this way makes them very tender, and whenever I make it everyone asks for seconds.

Ingredients

2 tablespoons vegetable oil
5 cloves garlic, finely chopped
1 smal

Method

Heat the vegetable oil in a large pan and sauté the garlic, onion and scotch bonnet pepper. If you like a kick from chilli, chop your scotch bonnet; otherwise leave it whole to simply infuse the stew with its fruity flavour. This is your ‘seasoning’ for the chickpeas.

Add the curry powder and the ground cumin to the seasoning and sauté, or chunkay, it all for a minute or two to i

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Ingredients

Method

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