When I want my entire apartment to smell mouth-wateringly good, I cook Indian food. Or, more specifically, jalfrezi. The time spent making this dish is so worth it, as it has a gorgeous balance between the spices, chilli and citrus.
You can cook this with chicken – replace the vegetable stock with chicken stock, and the chickpeas with 400g of chicken – but it tastes much better without it.
Ingredients (serves 4)
625g chickpeas (Big tin and a little tin)
6 cardamom pods (ground with mortar and pestle)
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon medium curry powder
1 teaspoon turmeric
3 large peppers
1.5 large onions
2 large chilli
4 garlic cloves (mashed)
1 tin chopped tomatoes (400g)
1 small tin tomato purée
6cm ginger (grated)
1/2 vegetable stock cubes
Half a lemon
Steps to deliciousness
1. Toss the chickpeas in a little vegetable oil and bake at 200 degrees for a half hour/40 minutes, until they’re crunchy.
2. Heat the spices in six dessert spoons of vegetable oil, but don’t let them burn.
3. Chop the onions and peppers into large pieces, and add the onion to the spices to soften.
4. Add the peppers, garlic and chilli, and cook for 5 minutes on a low heat.
5. Add the chickpeas, tomatoes, tomato purée and ginger, with a tin of hot water and a stock cube – taste for saltiness. Generally, I use 1.5 stock cubes.
6. Simmer for about a half hour, until the peppers are soft and the sauce has thickened. You may need to add another half tin of water if it gets too thick and the peppers aren’t soft.
7. Remove from the heat and add the juice of a lime and half a lemon.
8. Serve with something nice – Tesco finest garlic and coriander naans are fantastic.