Chickpeas For Puri
Serves 6 as a starter.
- 150 gm sweet potato (approximately one small one), chopped
into dice approximately 1 cm on a side
- 100 gm mushrooms, chopped into dice
approximately 1 cm on a side
- 100 gm broccoli (about half a small head), cut into
1 to 2 cm florets, with any stems cut into dice 1 cm on a side
- 2 tbsp olive oil
- salt and freshly ground black pepper
- a knob of coconut fat
- 2 tsp black mustard seeds
- 1 medium onion, finely chopped
- 2 to 3 cloves of garlic, crushed or finely chopped
- 1 green chilli, seeds and pith removed, finely chopped
- 2 tbsp tomato pureé
- 2 tsp turmeric
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp salt
- 400 gm tin of chickpeas
- 160 ml tin of coconut cream
- juice of 1 lime
- Preheat the oven to 190 C.
- Put the vegetables into a roasting tin big enough to hold
them in a single layer, add the olive oil and season with some
salt and freshly ground black pepper; mix the lot together
- Cook in the oven for 12 minutes.
- Heat the coconut fat (not the coconut cream) in a
large frying pan.
- When the fat is hot, add the mustard seeds and cook until
they start to pop.
- Add the chopped onion, garlic and chilli and cook until the
onion is starting to brown.
- Stir in the tomato purée and cook briefly.
- Add all the spices, the salt, and mix together well to form
a thick, quite dry, paste.
- Drain the can of chickpeas and add the chickpeas to the
- Add the roasted vegetables and mix everything together so
that the onion/spice mixture coats everything.
- Stir in the coconut cream.
- Heat the mixture through once more and then add the lime
- Serve at room temperature on whole lettuce leaves, puri,
chapati or popadoms.
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