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There is a new Channel 4 television show called River Cottage Veg in the United Kingdom. Normally this series is more of a carnivorous sort but the lead, Hugh Fearnley-Whittingstall, decided it was high time to take summer and experience a full diet of homegrown vegetable and fruits. Yep, a carnivore had gone vegetarian. Sure it was just for a few months but it was a testimony that people can eat from a homegrown garden without any problems. We had wished that the recipes were more of a vegan type, but at least he did make this big commitment that not everyone is “man enough” to manage. (Where did that term come from anyways?)

The adorable man in my life and I wanted to make a few of his recipes (that we could convert vegan) so we chose a simple one that we knew we would love. It was a basic recipe that as Hugh put it, can be purchased on the run at the local convenience store. Or in our case, we had all the ingredients at our house.

This recipe turned out really easy and something of the sort that we believe could be achieved on a campsite without any issues. For the husband, he literally tossed this together by himself (without me biting my nails too much outside the kitchen) without any issues. The final product was so delicious; it was hard to believe anyone would purchase takeout Indian food.

The original recipe can be found HERE.

Here is the recipe with our minor changes:
2 tbsp oil
1 small onion, thinly sliced
2cm piece of ginger, finely grated
Pinch of dried chilli flakes
4 garlic clove, crushed
2 tsp curry powder or paste
2 cups chickpeas, cooked and rinsed (you can also use 1.5 cans if you don’t have dry)
5 tbsp tomato sauce (or you can use ketchup)
Juice of ½ lemon
Sea salt and freshly ground black pepper

1. Heat the oil in a frying pan over a medium-low heat. Add the onion and sweat for around 8 minutes, until soft and golden, then stir in the ginger, chilli flakes, garlic and curry powder or paste. Fry, stirring, for 1–2 minutes more.

2. Add the chickpeas, tomato ketchup and enough water to just loosen to a thick sauce consistency. Simmer gently for about 5 minutes, then stir in the lemon juice. Taste and add salt and pepper if needed.

3. Serve in warmed bowls scattered with coriander leaves. Plain rice, quick-cook noodles, naan or flatbreads are all good accompaniments.

*Note: We served this over Korean brown rice with barley. You can also eat this with homemade pitas.