RCK Newsletter October 2017

We just released our very first newsletter! Besides our latest news, we sent out our recipe for one of the soul-warming meals we recently served to refugees in Calais. We wanted to share that recipe with you here too!

 

RCK’S CHICKPEA & EGG BUTTER MASALA

INGREDIENTS

500g Dried chickpeas
12 Large Organic Eggs hardboiled peeled & coarsely chopped
2 Large Onions peeled & finely chopped
3 Large Potatoes washed, peeled, diced 4-5cm
100g Ginger peeled & pureed with sunflower oil
2 Heads Garlic peeled & finely chopped
2 tbsp. Tomato Paste
100g Butter
3 tbsp. Sunflower Oil
2 x 400g Chopped Tin Tomatoes
Spices:
2 Handfuls Fresh coarsely chopped coriander, stalk & all
6 Fresh Hot Green Finger Chillis, sliced in half length ways
2 tbsp. whole Cumin seeds
2 tbsp. whole Coriander seeds
1 tbsp. Cardamom seeds (no pods)
1tbsp Turmeric Powder
1 tsp. Fenugreek powder
¼ tsp. Asafoetida powder
3 tbsp. Coriander powder
2 tbsp. Mild curry powder
Salt
1 ½ tbsp. Brown sugar
2 tbsp. Lemon juiceMETHODSoak the dried chickpeas over night in a generous amount of water.
Rinse and cook in generous amount of water (10cm above chickpea level) for 40 mins-1hr or until tender. Leave to cool in the cooking liquid (keep the liquid).

On a medium heat, heat sunflower oil in heavy bottomed large sauce pan. Fry chillis until golden brown, remove from pan and set aside. Add cumin powder, coriander powder and cardamom seeds to hot oil and fry until golden and starting to pop, now add all of the powdered spices, stir well, then add garlic and ginger.

Keep stirring. If the spices start to catch add a sprinkle of the chopped onions and a little chickpea cooking water as necessary. Once garlic and ginger have reduced to a soft, sticky consistency (4-5mins), add the rest of chopped onions and continue stirring until onions have reduced and curry base has reached a thick sticky consistency (8-10mins), adding a little chickpea cooking water when needed.

Now add chopped tomatoes and tomato puree and simmer for 10mins. Add potatoes, some chickpea water and a little salt, simmer for approx. 8mins, then add cooked chickpeas, salt and sugar. Simmer until potatoes are tender (6-10mins). When cooked, add butter and lemon juice. Adjust seasoning to taste, one handful of fresh coriander and chopped eggs, stir gently.

Garnish with fried chillis and remaining chopped fresh coriander.
Serve with basmati rice or fresh chapatti or flat bread and salad.

Enjoy!

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