Makes enough for 2 to 4, depending on how it's served1
5 cloves garlic, minced
1 onion, peeled and finely diced
1 largish carrot, peeled and finely diced
2 medium hot banana chilies, minced2
2 tbsp cumin
1 tbsp oregano
1 tbsp kosher salt
1 tbsp turmeric (OR a mixture of saffron and colombo)
4 cups (850gm/30oz/2 cans) cooked or canned chickpeas
6 oz (1 can) tomato paste
Heat a large, deep saute- or saucepan over medium heat. Saute onion and carrot until lightly browned, add garlic and pepper, continue to saute until veggies are browned3. Add spices, stirring to combine thoroughly and saute for 1 - 2 minutes. Add tomato paste and cook for another 2 minutes. Remove to a large bowl.
Mash the chickpeas very well by hand or in a food processor (but stop short of hummus). Add to the pan and again saute until browned. Stir in veggie mixture and heat through well.
This recipe makes a fairly good amount, which is good because it is fantastic. We both loved it and plan to make it again (and spicier!). It would be excellent for sandwiches, on rice or in wraps, very good lunch takealong.
I didn't add a bell pepper (too expensive for bad quality this week) and the chiles came from a local garden. It was okay, but not spicy enough. Maybe my chiles were mild?
Here, browning the various ingredients turned out to be important. Despite the large quantity of spices, both of us felt it was still too bland without browning everything in sight. I'd also add more curry powder and turmeric (which I didn't have, so I substituted with some saffron and colombo, which I picked up in the Caribbean and otherwise have no clue how to use).