Not losing recipes since 2009
1 can chickpeas
2 smallish sweet potatoes – baked
1 small onion, fine dice
1 clove garlic
2 handfuls flatleaf parsley – fine chop
1 handful corriander – fine chop
1 tsp ground cumin
1 tbl lemon juice
1 tsp salt
Mash the chickpeas with the sweet potatoes, add other ingredients and mix to paste. Roll to walnut-size balls and bake at 200ºc for 10 mins or so.
6 Cans of beans (borlotti, Canellinni, red kidney, black eye, harricot)
1 pack passatta
1 can chopped tomatoes
3 onions
Celery salt (1 tsp)
Salt (to taste)
1tlb cocoa powder
2tbl smoked paprika
1tsp cumin
2 cloves garlic
2 tsp sugar ( to sweeten the tomatoes)
200g green lentils
2 onions, fine dice
1’thumb’ ginger fine dice or grated
2 cloves garlic paste
3 tomatoes, chopped
1tsp cumin
1tsp turmeric
1tsp garam masala
1tsp red chilli powder
salt to taste + green chillis (dealers choice)
handful of rough chopped coriander leaf
sweat the onions, add ginger, garlic, tomatoes, cumin & turmeric. Add the lentils and enough water to just cover them. cook for c30 minutes until the lentils are cooked (timing depends on the type of lentil). You will need to add some water as you go, making sure the dahl doesn’t stick or burn.
when cooked, add salt to taste, maybe a splash of lemon/lime juice if needed. Once off the heat, stir in garam masala, coriander and green chillis – split length-wise.