Peach & Chickpea Curry, 61p [A Girl Called Jack]

Updated at: Thu, 17 Aug 2023 12:09:00 GMT

Step 1

First drain your chickpeas and rinse them vigorously. Pop them in some fresh water in a saucepan and boil rapidly for 10 minutes to soften.

Step 2

Meanwhile, peel and finely chop the onionand garlic, and chop the chilli. Pour a little oil into a medium, heavy bottomed pan, and add the onion, garlic and chilli, then the cumin, and cook gently on a low heat for a few minutes to soften the onion. Don’t be tempted to turn the heat up – burned onions will permeate your whole curry, whereas sweating them will add a delicious sweetness.

Step 3

Drain the peaches, reserving the juice, and chop into small pieces. Add to the onion mixture in the pan, along with the reserved juice. By this time, the chickpeas should have finished boiling, so remove them from the heat and drain them, and tip them into the peaches-and-onion pan.

Step 4

Pour the chopped tomatoes in, add the coriander, and crumble over the stock cube, then stir everything together. Reduce the heat to a low setting, and cook gently for 30 minutes. You may need to add a cup of water to the sauce if it starts to get a bit thick. Stir well, and serve.

Step 5

Will keep in the fridge, cooled and stored in an airtight container, for three days, or in the freezer for three months. Reheat to piping hot to serve.

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