Pappa Bear isn't too keen on brown rice but this went down a treat. The chickpeas where hot and just a tiny bit sour from the tamarinde. I must remember to use it in more often in curries. And the slaw was perfect on the side to cut through the heat. We added a drizzle of natural yoghurt to ours, which is not vegan but you can leave it out.
Spicy Vegan Chickpea Recipe
Serves 4
2T Oil
2t Cumin Seeds
2t Chilli Flakes
2t Mustard Seeds
4 Cloves Garlic, Crushed
2 Large Potatoes, Peeled and Dice to 1cm Cubes
1cm Ginger Root, Grated
1T Cumin, Ground
2t Coriander Seeds, Ground
2t Paprika
2 Tins or 3 Cups Cooked Chickpeas, Drained
2T Tamarinde Paste
To start the seeds and husks need to be separated from tamarinde paste (if yours has them like mine). I do this by putting a block of tamarinde into a sieve sitting inside a bowl. Add a couple of tablespoons of warm water and massage the tamarinde against the sieve. When all the seeds and husks are loose lift the sieve above the bowl and press out as much paste as you can.
Using a medium sized pan heat oil over medium heat. When hot add in cumin seeds, chilli flakes and mustard seeds and cook until mustard seeds begin to pop. Add in garlic and stir over heat for half a minute longer. Add in potato, ginger, ground cumin, ground coriander, paprika and continue to stir until potato is coated and spices are fragrant. Add in chickpeas, tamarinde paste and enough water to come up level with the other ingredients. Bring to the boil then lower the heat and simmer for 30 minutes, covered. When potato is tender remove the lid and simmer for another 10-15 minutes until the liquid is reduced down to a thick sauce.
Garlic Brown Rice Recipe
Serves 4
1T Oil
3 Cloves Garlic, Crushed
1T Cumin Seeds
2C Brown Rice
3 Cups Water
In a medium pot heat oil over medium heat. When hot add garlic and cumin seeds and cook until garlic begins to brown. Stir in rice to coat then add in cold water. Turn heat up to high. When water begins to boil cover the rice and reduce heat to low. Cook for 25-30 minutes, or until moisture is absorbed.
Coconut and Mustard Slaw
Serves 4
¼ Large Cabbage, Finely Shredded
½C Shredded Coconut
1T Oil
1T Mustard Seeds (yellow or black)
½t Turmeric Powder
Juice of a Lime
Put cabbage into a large bowl and knead a little to get some of the juices flowing. Put a dry fry pan over medium heat. When hot toast the coconut, stirring continuously, until golden brown. Add to cabbage. In the same pan heat the oil with mustard seeds. When the mustard seeds begin to pop cover with a lid and shake until the popping stops. Remove from the heat and stir in turmeric. Pour over cabbage with lime juice and toss.
