Poppy wowed the crowds with a chickpea curry today. I had to miss it, but the reviews raved... here's how to make it yourself, in Pop's words. You'll need:Chickpeas (4 cans)
Some fresh tomatoes (5 or 6)
2 cans of good quality tomatoes (whole)
Spinach (I used 3 bags of nice Quebec spinach, not baby)
Onions
Garlic
Indian spices that you like (I used fennel seeds, cumin seeds, cardamom, a tiny bit of star anise, coriander seeds)
Salt and pepper to taste
Coriander (fresh)
Basically, first I ground up my spices. I just eyeball this based on the flavours I like most, but usually go heavy handed with the cumin seeds, coriander and fennel. Then I chopped up a few large onions and 3 or 4 cloves of garlic. I got the onions sautéing until they were a bit soft, then threw in the garlic so it wouldn’t burn, then a minute or so later added some of the spice mixture so that it coated the onion/ garlic and saturated it with flavour. Then I rinsed and drained the chickpeas and threw those in, so that it also got coated with spice. I added a bit more of the spice mixture at this point, and stirred it around for a minute or two. Then I added some fresh chopped tomato, as well as a can or two of some nice canned tomatoes. I usually squeeze the canned tomatoes (which are whole) right into the pan, and then add the tomato juice that is left over as well. If you feel you don’t have enough liquid, you could add some stock. But I was fine with the tomatoes. At this point you can raise the heat, then lower it once you achieve a boil so that you’re simmering and reducing. Since the ingredients are all cooked, it doesn’t take long to cook, but I kept it on for 45 minutes to an hour on low. I added the spinach and chopped coriander towards the end, as it doesn’t take long at all and is best not over done. And I then adjusted my spices again, added salt and pepper and a bit more the spice mixture to taste. I think some grilled/broiled eggplant would be delicious placed on top of this dish. Which I actually prepared, but forgot at home! (Sorry guys.) Some naan/pita is good as an accompaniment. Also raita (I grated a cucumber, drained off the excess liquid, and added it to a large bowl of plain yogurt, adding salt, pepper and some tandoori spice. I was actually looking for garam masala here, but the store was out. Tandoori spice gave the yogurt a bit more of a kick.)
Some fresh tomatoes (5 or 6)
2 cans of good quality tomatoes (whole)
Spinach (I used 3 bags of nice Quebec spinach, not baby)
Onions
Garlic
Indian spices that you like (I used fennel seeds, cumin seeds, cardamom, a tiny bit of star anise, coriander seeds)
Salt and pepper to taste
Coriander (fresh)
Basically, first I ground up my spices. I just eyeball this based on the flavours I like most, but usually go heavy handed with the cumin seeds, coriander and fennel. Then I chopped up a few large onions and 3 or 4 cloves of garlic. I got the onions sautéing until they were a bit soft, then threw in the garlic so it wouldn’t burn, then a minute or so later added some of the spice mixture so that it coated the onion/ garlic and saturated it with flavour. Then I rinsed and drained the chickpeas and threw those in, so that it also got coated with spice. I added a bit more of the spice mixture at this point, and stirred it around for a minute or two. Then I added some fresh chopped tomato, as well as a can or two of some nice canned tomatoes. I usually squeeze the canned tomatoes (which are whole) right into the pan, and then add the tomato juice that is left over as well. If you feel you don’t have enough liquid, you could add some stock. But I was fine with the tomatoes. At this point you can raise the heat, then lower it once you achieve a boil so that you’re simmering and reducing. Since the ingredients are all cooked, it doesn’t take long to cook, but I kept it on for 45 minutes to an hour on low. I added the spinach and chopped coriander towards the end, as it doesn’t take long at all and is best not over done. And I then adjusted my spices again, added salt and pepper and a bit more the spice mixture to taste. I think some grilled/broiled eggplant would be delicious placed on top of this dish. Which I actually prepared, but forgot at home! (Sorry guys.) Some naan/pita is good as an accompaniment. Also raita (I grated a cucumber, drained off the excess liquid, and added it to a large bowl of plain yogurt, adding salt, pepper and some tandoori spice. I was actually looking for garam masala here, but the store was out. Tandoori spice gave the yogurt a bit more of a kick.)
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