Vegetarian Chickpea StirFry with Potatoes & Peas
A One- Pan- Meal Guaranteed To Warm Up Your Winter!
Dec 30, 2008
January is a time to relax and prepare for the brand new year ahead. The culinary pressures that come with Christmas are a thing of the past and planning meals should no longer keep us awake in the middle of the night. It is a time to enjoy the warmth of home by lighting candles every evening and curling up on the couch with a thick pair of warm socks on our feet and a mug of hot cocoa in our hands. This is by far the best month to stay indoors and enjoy comfort food- preferably in front of the fireplace.
Forget about fancy ingredients and elaborate recipes. This easy, one- pan- meal calls for a few basics which are brought to life by a sultry mix of warm, aromatic spices.
One- Pan Chickpea Stir- Fry with Onions, Potatoes and Green Peas
Serves 3-4
Ingredients:
- 4 tbsps mild olive oil
- 2 medium onions, finely chopped
- 2 cloves of garlic, finely chopped
- a good pinch of dried red chilli flakes
- 350g diced potatoes (peeled)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground ginger
- 500 g canned chickpeas, thoroughly rinsed
- 350 g frozen peas
- 1 ½ tsp garam masala
- 1 tsp turmeric
- sea salt
- freshly grated black pepper
- sour cream and chopped flat leaf parsley (to serve)
Directions:
- Heat two tablespoons of the olive oil in a large, heavy- bottomed pan.
- Add the finely chopped onions and garlic and sprinkle with the dried red chilli flakes. Sweat everything gently for 3-5 minutes until soft and translucent. Transfer to a bowl once cooked.
- Add the other two tablespoons of the oil to the pan, turn up the heat to medium- high and add the cubed potatoes along with the cumin, coriander and ginger. Add salt and pepper to taste and allow the potatoes to brown for about five minutes, stirring continuously. Lower the heat a little and allow the potatoes to cook for a further ten minutes or until soft. Once cooked, add them to the bowl with the onions.
- Add the chickpeas to pan along with the frozen peas. Heat the chickpeas and the peas for five minutes over a medium heat, stirring occasionally.
- Add the potatoes, onions, garam masala and turmeric and cook for a further eight minutes, with the lid, over a low heat and stirring occasionally.
- Serve in bowls with a dollop of sour cream and the chopped parsley. No need for a fork. This is a meal you want to eat with a spoon!
Note: The meal is especially delicious when served with a few spoons of chutney- homemade or store- brought. You can also accompany the meal with strips of warm naan bread.
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