Hi all, I had meant to save replies in my inbox from those of you that I promised a copy of a recipe to, it was either my sourdough bread of chickpea and vegetable curry, but unfortunately I don't know who and which recipe it was. I did say I would send the recipe on Sunday (today) but for the life of me I cannot remember who and which recipe. Must be an age thing ha ha.
Anyway, whoever asked me for a recipe here is the sourdough bread and starter below and also the chickpea and vegetable curry.
Curried Vegetable and Chickpea Stew
• 1 teaspoon olive oil
• 1 large onion, diced
• 1 tablespoon kosher salt, divided
• 2 medium red or yellow potatoes, diced
• 1 tablespoon curry powder
• 1 tablespoon packed brown sugar
• 1 tablespoon peeled and grated fresh ginger
• 3 cloves garlic, minced
• 1/8 teaspoon cayenne pepper (optional)
• 2 cups low-sodium vegetable broth, divided
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 1 medium head cauliflower, cut into bite-sized florets
• 1 (28-ounce) can diced tomatoes with their juices (this equates to two cans)
• 1/4 teaspoon freshly ground black pepper
• 1 (10-ounce) bag baby spinach
• 1 cup coconut milk
Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with 1 teaspoon of the salt, and sauté until translucent, about 5 minutes. Add the potatoes and 1 teaspoon of the salt, and sauté until just translucent around the edges.
Stir in the curry, brown sugar, ginger, garlic, and cayenne if using and cook until fragrant, about 30 seconds. Pour in 1/4 cup of the broth and scrape up any browned bits from the bottom of the pan. Transfer this onion-potato mixture into the bowl of a 6-quart or larger slow cooker. (Halve this recipe for a smaller slow cooker.)
Add the remaining 1 3/4 cups broth, chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper, and remaining 1 teaspoon salt. Stir to combine. The liquid should come about halfway up the sides of the bowl; add more broth as needed. Cover and cook for on the HIGH setting for 4 hours (I cook it on high all day in the slow cooker as 4 hours isn’t enough)
Stir in the spinach and coconut milk. Cover and let sit for a few more minutes to allow the spinach to wilt. Taste and season with salt and other seasonings as needed. Serve on its own, or over couscous, Israeli couscous, or orzo pasta.
Smaller slow cookers: Cut this recipe in half for a smaller slow cooker.