Mild Chickpea Curry

Ingredients:

(Serves 2)

1 large white onion

2 cloves garlic

1 large parsnip

2 large carrots

1 medium cooking apple

1/2 orange bell pepper

1 tin drained and rinsed chickpeas

1 tbsp tomato purée 

1 corn on the cob

4 cups rice (see previous post on instructions)

Fresh basil

Spices:

1/4 tsp Ginger

1/4 tsp Turmeric

1/4 tsp Cinammon

1/2 tsp Cumin 

Heated wok with 2 tbsp water, cover with lid. Peel onion, slice finely and dice garlic add to wok. Finely dice carrots and parsnip add to wok, cover. Steam, add more water if required. Finely slice apple and bell pepper add and steam for another 2 mins. Take off heat, add spices combined in pestle and mortar and the tomato purée, stir. Add 400mls water and chickpeas and simmer until bubbling, don't over cook, then allow to sit for 1 hour + (brings out the flavour). Reheat on medium, add corn on the cob and water if needed, cover and simmer for 12 mins while rice is cooking. Serve and top with fresh basil. Perfect!