CHICKPEA CURRY

 This is a dish we often enjoyed when we lived in British India so many years ago, I prepare it for my beloved family, especially for my precious grandson Costantinos who is a vegetarian.

500 g (1 lb) skinned chickpeas, soaked overnight then boiled in a tasty vegetable stock with

1 slice of fresh ginger

1 hot green pepper

Sauce:

4 onions, peeled and grated

4 cloves garlic, peeled and minced

4 potatoes, boiled, peeled and grated

2 apples, peeled, seeded and grated

1 tsp olive oil

2 tsp hot curry powder

1 tsp  ground turmeric 

1 tsp ground cumin 

1 tsp ground cinnamon 

Salt and freshly ground black pepper to taste.  

A tiny pinch of Cayenne pepper, optional

Saute the onion and garlic in olive oil and a little water until cooked and the liquid evaporates. 

Add the spices and stir-fry until the kitchen is filled with their aroma. Add the potatoes and apples and simmer gently until a thick sauce is formed.

Stir the sauce into the chickpea mixture and do not forget to discard the ginger slice and green pepper and check the seasoning and adjust if necessary.  

Serve with popadums, chapattis, and a mango chutney.