Chickpea Curry

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Step 1.

Prepare your vegetables. Finely chop your spring onions, brown onions, garlic and scotch bonnet.

Step 2.

Heat a glug of sunflower oil in a pan and add the chopped veg (saving 1/3 of the spring onions for the couscous). Once the onions have softened, add in the seeds and both the hot and mild curry powder. Fry for a couple of minutes.

Step 3.

Peel and chop your potatoes and carrots into small chunks and add them into the pan.

Step 4.

Drain the chickpeas and toss them through the sauce. Pour in your coconut milk, mix it together, and leave this to simmer for 10 minutes.

Step 5.

Meanwhile, get your couscous on. Pour the dry couscous into a bowl, drizzle with olive oil, season with salt and pepper, and grate the zest of a lemon. Add boiling water to the couscous (enough to cover), wrap it in cling film and leave it to sit for 10 minutes. Once the couscous has absorbed the water stir it around and put into the fridge to cool.

Step 6.

Back to the curry. Add in the Maggi sauce and spinach, then cover with foil and leave to steam.

Step 7.

Whilst your curry is steaming, chop up both of your sweet chilli peppers, remove your couscous from the fridge and fold through along with the rest of your spring onions and crumbled feta.

Step 8.

Toast all of your rotis.

Step 9.

Remove the foil from the curry and give it a final stir.

Step 10.

Time to dish up! Place your couscous and curry on a plate and get dipping with your roti. Sam Wise and Damnshaq also chopped up an avocado to serve on the side. Enjoy!

For a milder curry remove the seeds from the scotch bonnet and to make it vegan just take out the feta.

800ml Coconut Milk
800g Chickpeas in Water
400g Couscous
100g Spinach
50g Feta Cheese
6 Spring Onions
4 Rotis
2 Onions
2 Cloves of Garlic
2 Tsp Hot Curry Powder
2 Sweet Chilli Peppers (Red and Yellow)
2 Tsp Fenugreek Seeds
2 Medium Potatoes
2 Carrots
1 Tbsp Mild Curry Power
1 Tsp Maggi Sauce
1 Avocado (To Serve)
1 Red Scotch Bonnet
1 Lemon
Olive Oil
Sunflower Oil