This dish has been created by Stepehn & David Flynn of The Happy Pear for the Theatre of Food at the Electric Picnic 2016 with ingredients from Ardkeen Quality Food Store.
Ingredients
- 1 medium Onion
- 2 cloves of Garlic
- half a thumb-size piece of fresh Ginger
- 1 small Red Chilli
- 3 Tomatoes
- 1 teaspoon Cumin Seeds
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 2 teaspoon Ground Turmeric
- 2 teaspoons Paprika
- 1 teaspoon Garam Masala
- quarter teaspoon freshly Ground Black Pepper
- 400g tin Chickpeas
- 2 tablespoons Oil
- 1.5 teaspoons Salt
- 400g tin Coconut Milk
- 100g Baby Spinach
- juice of half a Lime
Method
Peel and finely chop the onion, garlic and ginger. Deseed and finely chop the chilli (leave the seeds in if you like it hot) Cut the tomatoes into small bite-size pieces.
In a small bowl, mix all the spices together. Drain the chick-peas and rinse well.
Get a large pot and fry the onion, garlic, ginger and chilli in 1 tablespoon of the oil on a high heat for 5 minutes, stirring regularly until the onions are starting to brown and the garlic is turning golden.
Turn the heat down to medium, add the spice mix and salt, and cook for 2 minutes with the remaining tablespoon oil. There should be a lovely strong aroma in the kitchen!
Next, add the chopped tomatoes and cook for 2 minutes stirring regularly. Add the coconut milk and chickpeas Bring to the boil and leave to simmer for 15 minutes.
Turn off the heat, stir in the spinach and lime juice, and serve.
