Curried Chickpea, Lentil & Pumpkin Dip

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(This is in fact based on Gordon Ramsey’s curried chickpea samosa filling)

Ingredients

2 tbsp vegetable oil
1 tsp hot curry powder
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp ground turmeric
1 small onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
2.5cm knob of fresh root ginger, peeled and grated
1 green chilli, deseeded and finely chopped
400g tin chickpeas, rinsed and drained
200ml water
1/2 tsp sea salt
100g peas, thawed if frozen
juice of 1/2 lemon

 Method

1. Heat oil in wide frying pan or wok. Add curry powder, garam masala, cumin and turmeric and cook, stirring for 30 secs. Next add the onion, garlic, ginger and chilli and cook until the onion is softened and the spices are fragrant, about 4-5 mins. Tip in the chickpeas, then add the water and salt. Cook, stirring gently, until most of the water has been absorbed, then take off the heat. Stir in the peas and lemon juice to taste.

(Gordon then uses this to fill samosa pastry)

 

 La Femme version

I didn’t use the peas but added 100g of lentils before the chickpeas along with 250g of pumpkin chopped and 400ml of vegetable stock instead of water and let them cook until soft. We served this with Poppadoms.

Wine Matching:

My intention was for this to go with the advanced Shiraz lesson – it being one of the only reds that works well with indian spices. We were pleasantly surprised to find that it also worked with the “Reserve Perrin Cotes du Rhone-Villages”. This was a Grenache, Syrah, Mourvedre, Cinsault blend – et voila!!

Le Vin:

Reserve, (Grenache/Syrah/Mourvedre), Perrin & Fils for Marks & Spencer, Cotes du Rhone AOC, France, 2011, MYR75