Spiced Lemon Chickpea Curry

Warm, comforting, for these icy nights, and all in one pot. This is something I made with using up last nights roast, you can add leftovers also.

I used a couple of cooked spuds, ripped roast chicken, or you can keep it vegan.

I add lemon wedges, and natural yoghurt and serve with a salad with the Streamside Lettuce leaves, thin sliced radish and sauerkraut.

Ingredients: 

• 200g Streamside carrots cut into cubes
• 200g Streamside leeks cut into small squares
• 60mls Olive oil
• Pinch of salt
• 1 whole garlic bulb cut into thin slices
• 3cm bit of peeled ginger minced or (1 tablespoon)
• 1 tspn Coriander powder
• 1 tspn of turmeric powder
• .5 tspn cardamom powder
• 1 tspn cumin powder
• 1 tspn chilli powder
• 2 tin of canned tomatoes
• 1 tin of drained chickpeas
• 2 lemons zested
• 1 litre of vege stock or chicken stock
• Greens to finish, a couple of big kale leaves cut into chunky slices

Method:

1. Sauté carrots on medium heat in heavy wide saucepan for four minutes, then add leek and salt, and turn heat down to med-low, sweat for four mins.
2. Clear a space in the pan and add garlic slices and fry for another four mins, and before it starts to colour, stir through.
3. Add spices, stir for one minute, add chickpeas, then tomatoes then the stock.
4. Add the lemon zest of your two lemons.
5. Simmer for 20 minutes and reduce the liquid.
6. Add Streamside Kale slices.
7. Season with salt and pepper to taste.
8. Serve with finely cut Streamside Parsley