Chickpea, Peach and Potato Curry

This is an adjustment of Jack Monroe's Peach Chickpea Curry.

It adds some potato (not only do I like curried potato, but I fine I need the bulk) as well as increasing the spice. To offset the increased spice, some raisins are added to contribue sweetness (plus they absorb curry juice for a delicious taste).

It's easy to cook, and doesn't require too much effort.

If you keep a little back when serving, then the next night you can re-heat, mix into pasta and serve with chopped sausages.

Cooking Time

Ingredients

• 1 Can of Chickpeas
• 1 Onion
• 2 Garlic Cloves
• 1 large pinch dried chilli flakes
• Splash of Oil
• 3tsp Cumin (ground or seeds)
• 400g tin of peaches
• 400g tin chopped tomatoes
• Small handful of raisins/sultanas
• 1 Potato
• 1 Vegetable Stock cube

Method

1. Drain the chickpeas and rinse well
2. Put in a saucepan with fresh water
3. Bring to the boil and then boil vigorously for 10 minutes
4. Meanwhile, Peel the potato and chop into small cubes
5. Peel and finely chop the onion and garlic
6. Put a little oil into a heavy bottomed pan
7. Add the onion, garlic and Chilli flakes
8. Add the cumin
9. Cook on a low heat for a few minutes until the onion softens
10. Add the potato cubes
11. Drain the peaches, keeping the juice in a bowl/mug
12. Chop the peaches into small chunks
13. Add to the onion mixture in the pan along with peach juice
14. Drain the chickpeas and then add them to the peach mixture
15. Add the chopped tomatoes and raisins
16. Crumble in a stock cube
17. Stir and then cook over a low heat for 30 minutes
18. Add water to the sauce if it gets too thick
19. Serve with rice

Based On

• Jack Monroe's Peach Chickpea Curry