Peach and Chickpea curry

Updated at: Thu, 17 Aug 2023 14:17:15 GMT

Step 1

Drain your chickpeas (you could save the liquid. this is called aquafaba and is a great substitute to eggs). They should weigh roughly 250g drained. Rinse them and boil rapidly for a few minutes to eliminate any toxins. Meanwhile, peel and finely chop the onion and garlic, then chop the chilli.

Step 2

Put the oil into another saucepan. Add the onion, garlic, chilli and then the cumin. Only cook it for a few minutes as we want them to sweat, not colour. Your kitchen should smell incredible!

Step 3

Drain the peaches, (you may want to do this underneath the tap) but keep the juice. Chop them into small chunks. Add the onion mix to the pan, along with excess juice. By this time, the chickpeas should have finished vigorously boiling, so take them off the heat.

Step 4

Pour the chopped tomatoes over the peaches and onion mixture. Add the coriander and crumble in the stock cube. Then stir everything together. Reduce the heat to a low setting, and allow everything to cook gently for at least 30 minutes. You may need to add some water to the sauce if becomes too thick. Drain and rinse the chickpeas and stir into the sauce. Serve and enjoy (and help yourself to a cuppa!).

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