I didn’t feel particularly in need of a comfort dinner, but when I tried this dish ‘comfort food’ was the first term that sprang to mind. I think it’s the combination of warming spices, potato and pulses, but it’s a nice variant on the macaroni cheese type dish (which can, of course, be easily veganised)!
Ingredients for spicy potato and chickpeas (serves 2):
– 1 fairly large potato
– A jug of veggie stock
– 1 onion
– 1-2 cloves garlic
– 1 tin of chickpeas (I found that the brown ones worked well in this- they can hopefully be found in the World Foods aisle)
– (Optional) A handful of blackeye peas
– Olive oil
– 1 tsp Cumin seeds
– (If possible) A sprinkling of fennel seeds
– 1/2 a small carton of soya cream
– A generous handful of fresh coriander
1. Peel and dice the potato.
2. Place the potato in a saucepan, cover with the stock and simmer until tender (about 10 mins). When it’s cooked, drain and set aside.
3. Meanwhile, Peel and chop the onion. Peel and press the garlic clove. Drain and rinse the chickpeas and blackeye peas.
4. Heat the oil in a saucepan and add the onion, garlic, cumin seeds and fennel seeds. Sautee very gently for about 5 mins, stirring constantly (spices just love to burn)!
5. Add the potato and pulses to the onion and spices, along with a good splash of water. Simmer for another few mins, stirring constantly. Add the soya cream and continue to simmer and stir for another few mins, until the sauce is piping hot too. At the last minute, stir in the coriander and serve.