Ethiopian Inspired Chickpea Curry
with Spice-Fried Greens, Rice and Coriander
- Milk
- Mustard
- Soya
- Sulphites
- Wheat
- Barley
- Celery
- Cereals containing gluten
- May contain traces of allergens
Shiro wat, an earthy chickpea stew from Ethiopia, is often made with powdered chickpeas in an aromatic tomato and onion base. In our version, we're blending the chickpeas to recreate the smooth creaminess of chickpea flour, then serving with spice-fried green veg on the side.
Ingredients
150 grams
Basmati Rice
2 unit(s)
Garlic Clove
1 unit(s)
Onion
1 bunch(es)
Coriander
1 carton(s)
Chickpeas
15 grams
Ginger Puree
1 sachet(s)
West African Style Seasoning
(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
100 grams
Chopped Kale
1 sachet(s)
Ground Turmeric
120 grams
Peas
Not included in your delivery
300 milliliter(s)
Water for the Rice
200 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve, peel and chop the onion into small pieces. Roughly chop the coriander (stalks and all).
Drain and rinse the chickpeas in a sieve.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden and softened, 6-8 mins. Add the ginger puree, half the garlic and half the West African style seasoning. Stir-fry for 1 min.
Add the tomato puree, veg stock paste, two thirds of the drained chickpeas and the water for the sauce (see pantry for amount).
Stir well to combine. Bring to the boil, then simmer gently until the sauce has thickened slightly, 3-4 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the kale and a splash of water and cover until wilted, 3-4 mins.
Remove the lid and add the remaining garlic, remaining West African style seasoning, turmeric and peas.
Season with salt and pepper. Stir-fry for 1-2 mins more.
Once the chickpeas and sauce are cooked, add to a blender. Blitz until smooth.
Pour the smooth sauce back into the (now empty) frying pan and heat on medium heat. Stir in the remaining chickpeas. Bring to the boil, then simmer until piping hot, 2-3 mins. Add a splash of water if it's a little too thick.
TIP: If you don't have a blender, stir the remaining chickpeas into the unblended sauce and leave it chunky.
When everything's ready, share your rice between bowls.
Spoon over the chickpeas and sauce on one side, and add the fried greens on the other side.
Sprinkle over the coriander to finish.
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