- Dried chickpeas need 12 hours to soak, so plan ahead for best texture and quicker cooking.
- Garlic, ginger and coriander stems bring the base to life — don't skimp on the chopping!
- Add the chili if you like heat, or leave it out for a milder stew the whole family can enjoy.
- Mashing a small portion of the cooked chickpeas thickens the stew, without needing cream.
- Fresh coriander leaves and yoghurt add brightness and contrast to the rich stew.
- Serve with coconut yoghurt, or your favourite dairy-free alternative, to stay 100 per cent plant-based.
- Adding curry leaves, cumin and chili to the oil boosts flavour in every bite.
- This stew gets better with time — make extra for easy lunches or freezer meals later in the week.
- Swap potatoes for sweet potato or pumpkin for a seasonal twist.
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- 1½ cups dried chickpeas (ideally on the larger side), soaked for 12 hours
- ¼ teaspoon bicarbonate soda
- 2 tablespoons (40ml) rice bran oil
- 1 brown onion, finely chopped
- 2 garlic cloves, finely chopped
- ½ long red chili, finely chopped (optional - other ½ could be sprinkled over as a garnish)
- Thumbs-worth piece fresh ginger, finely chopped
- ½ bunch coriander, roots and stems finely chopped, leaves reserved to garnish
- 1 tablespoon ground coriander
- 2 teaspoons ground cumin
- ½ teaspoon ground turmeric
- 400g can Roma tomatoes (or 4 very ripe fresh tomatoes, puréed)
- 1 teaspoon salt
- 500g chat potatoes (about 8), halved
- 12 curry leaves, plus extra for the roti bread
- 1½ cups vegetable stock
- 60g baby spinach leaves
- Salt flakes, to season
- Yoghurt, for serving
- Rice bran oil, for drizzling
- 16 curry leaves
- Pinch of salt flakes
- 1 teaspoon chili flakes (optional, but excellent)
- 1 teaspoon cumin seeds (optional, but excellent)
- 4 pieces roti bread (or mini flour tortillas)
- Once soaked, drain the chickpeas, rinse, pick out any discoloured chickpeas. Transfer to a large saucepan and cover with water. Bring to the boil, then reduce the heat and cook on low heat, covered, for 1 hour, or until tender. Drain well.
- Heat half the rice bran oil in a large saucepan to medium-high heat. Add the onion, garlic, red chili, ginger, coriander roots and coriander stems and cook for 2—3 minutes, or until softened. Add the remaining rice bran oil to the pan, followed by the ground coriander, cumin and turmeric. Cook, stirring for 30 seconds, or until just fragrant. Pour in the Roma tomatoes and salt, stirring to scrape up any browned bits on the base of the pan. Add the drained chickpeas, potatoes and curry leaves to the pan. Add the stock (you should have enough just to cover the potatoes), bring to the boil, then reduce to low heat. Cover and cook for 25—30 minutes, or until the potatoes are tender.
- Meanwhile, to make the spiced roti bread, heat a frying pan over medium heat. Add a drizzle of oil, 4 curry leaves, salt, a good pinch of chili and cumin (if using). Add the roti (or tortilla) to the pan, swirling to coat in the oil and cook for 1—2 minutes per side, or until golden brown and lightly aromatic. Repeat with remaining roti (or tortillas).
- To finish the stew, remove ½ cup of cooked chickpeas to a bowl and mash well with a fork, then return to the pan, mixing well to combine. Simmer until thickened, then stir through the baby spinach leaves. Season with salt, to taste.
- Divide the spiced chickpea stew between bowls and garnish with coriander leaves. Serve with a bowl of yoghurt and the spiced roti breads on the side.