The Part-Time Vegetarian by Nicola Graimes

Author:Nicola Graimes
Language: eng
Format: epub
Tags: The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free
ISBN: 9781848992658
Publisher: Watkins Media
Published: 2015-07-08T16:00:00+00:00

Chickpea dahl WITH spinach tarka

Canned chickpeas are used here instead of the more usual lentils for a refreshing change. You could, of course, choose dried chickpeas to make the dahl, but this requires a certain amount of forward planning as they’ll need soaking overnight and a longer cooking time, which may be stretching it for a weekday meal. If you do opt for dried, halve the quantity of beans. Whichever type of bean you choose, don’t skip the spiced spinach tarka as it adds the finishing touch to the whole dish.

SERVES ››› 4

Preparation time › 20 minutes

Cooking time › 25 minutes

1 tbsp coconut or sunflower oil

1 large onion, finely chopped

4 large garlic cloves, finely chopped

5cm/2in piece of fresh root ginger, peeled and grated

2 heaped tbsp Indian curry paste of choice

2 tsp turmeric

350ml/12fl oz/1½ cups vegetable stock

300ml/10½fl oz/1¼ cups coconut milk

1½ x 400g/14oz cans chickpeas, drained

sea salt and freshly ground black pepper

a good squeeze of lime juice

chapatis and plain yogurt, to serve

››› Spinach tarka

50g/1¾oz/3½ tbsp butter

1 tsp dried chilli/hot pepper flakes

1 tsp cumin seeds

1 tsp nigella seeds

400g/14oz spinach, tough stalks discarded and leaves roughly chopped

››› Heat the oil in a heavy-based saucepan over a medium-low heat and fry the onion, part-covered, for 8 minutes until very soft. Add 2 of the garlic cloves, the ginger, curry paste and turmeric and cook for 1 minute, stirring.

››› Pour in the stock and coconut milk and bring to a gentle boil, then turn the heat down, add the chickpeas and simmer, part-covered, for 15 minutes, or until reduced and thickened. Partly crush the chickpeas with a potato masher to thicken the sauce further. Season with salt and pepper.

››› Meanwhile, to make the spinach tarka, melt the butter in a large sauté pan over a medium-low heat. Add the spices and remaining garlic and cook for 1 minute, then add the spinach and cook, turning it regularly with tongs until evenly wilted, about 2–3 minutes. Serve the spinach tarka on top of the chickpea dahl with a good squeeze of lime juice and a spoonful of yogurt with the chapatis by the side.

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