Chickpea and potato curry

• porsi: 4

Bahan-bahan

1 onion, finely chopped

Salt and pepper

3 garlic cloves, finely chopped

¼ green pepper, diced

1 Scotch bonnet chilli, halved

1 spring onion, finely chopped

Sprig of fresh thyme

1 tsp grated ginger

½ tsp ground turmeric*

½ tsp ground cumin*

½ tsp ground coriander *

*10 allspice/pimento berries

¼ tsp cayenne pepper*

¼ tsp ground fenugreek*

1 tomato, diced (and skinned if you want)

400g potatoes, cubed

1 x 400g tin of chickpeas (or approx.

100g dried, soaked and cooked for 45 minutes to two hours, depending on the chickpeas) — keep the liquid

200mI vegetable stock (including

the chickpea cooking liquid)

1 x 400ml tin of coconut milk (or you can use coconut powder mixed in water)

Sprig of fresh parsley, finely chopped

Petunjuk

1 In a large wide pan, fry the onion with a pinch of salt until soft — about 5-7 minutes.

2 Add the garlic and let it soften for a minute, then add the green pepper, Scotch bonnet, spring onion, thyme and spices or curry powder, and fry for a minute to release the flavours.

3 Add the tomato, potatoes, chickpeas and stock, then put a lid on the pan and simmer on a low heat for 35-40 minutes. Add the coconut milk for the last 10 minutes.

4 Take out a few of the potato pieces and mash them with a fork, then return them to the pan to thicken the sauce. Add the parsley. Taste, season and serve the rice and peas.

Catatan

"Curry powder packaged up and sold in Jamaica includes: cumin, coriander, fenugreek, ginger, cayenne, turmeric, pepper and chi//i peppen / mix my own, but if you want to use ready-made, remove the asterisked spices / include below and use 2-3 tablespoons of Jamaican curry powder instead."

[recipe: Rice and peas]