Chickpea and coriander curry

There's a new mango chutney I've discovered, replete with spices and onion seeds and a dark tangy flavour. The local store is also stocking fresh jalapeño chilli peppers now - these two deserved a curry recipe of their very own, I thought. Chickpeas, fresh coriander and assorted vegetables were found for just that.

I'm quite fond of accompanying curry with basmati rice - notably cooked with a few green cardamom pods and whole peppercorns for a fragrant touch. For a more hearty meal try making some sorghum and millet flour chapati, using an egg or flaxmeal slurry to bind it and cook using coconut oil. The high smoking point of coconut oil lends itself to frying, and adds a delicious flavour to a simple flatbread.

This recipe is enough for two, or a hungry person and a rather good lunch the next day.

Ingredients

1 tbsp coconut oil
1/2 tsp cumin seeds, toasted and ground
1/2 tsp coriander seeds, toasted and ground
1/4 tsp fennel seeds, toasted and ground
1 tsp garam masala
1/2" piece of ginger root, minced

2 - 3 cloves of garlic, minced

1/2 jalapeño chilli pepper, sliced

1/2 cup of chickpeas

1/2 red pepper, diced

1/2 courgette, diced
1 small carrot, sliced into half moons
1 stick celery, sliced

1/2 cup passata, or crushed tinned tomatoes

1 - 2 cups chicken or vegetable stock
Handful of chopped coriander stems (and root, if you have it)
Seasalt

1 cup of spinach, chopped roughly

3 - 4 handfuls of fresh torn coriander leaves

Spicy mango chutney

Warm the coconut oil in a medium sized saucepan to a low-to-moderate heat, so that a slice of carrot thrown in sizzles gently. Add all the spices, and let the oils release for a minute or so with the lid on.

Add the ginger, garlic and chilli, and sauté for 2 - 3 minutes. Add the chickpeas and stir again.

Mix in the pepper, courgette, carrot and celery. Stir for a couple of minutes.

Pour in the passata, and follow with enough stock to permit everything to simmer in liquid, just covering the contents of the pan. Season with a few pinches of seasalt and stir in the coriander stems. Leave to simmer for at least 25 minutes.

In the meantime prepare your rice, naan or other favoured accompaniment. Ready your mango chutney with a nearby spoon.

A couple of minutes before serving, stir in the spinach and most of the coriander. Let wilt, and turn off the heat.

Serve your chickpea curry over rice, and finish with some extra coriander. Add mango chutney. Marvel in the wonder of sweet, sour, spice and umami all in one glorious, warming dish.