Chickpeas with Kafir lime leaves

Chickpeas with lime leaves(2)

We have all tried chickpeas….surely? If you haven’t you don’t know what you are missing.  It is one of the mainstays of our vegan diet and so versatile too.  Can be cooked whole with spices, mashed up to make burgers or sausages and used in salads.  I usually cook chickpeas with spices and tomatoes but remembered I had a pack of frozen Kafir lime leaves (wild lime) sitting patiently in the freezer and decided to do chickpeas with Kafir lime leaves……. the aroma of lime leaves is heavenly and once you have used these, you will return to it over and over again, I promise!  It is used freely in South East Asian cuisine and you may well have had a taste of it the last time you visited your local Thai!  Try this and I am sure you will love it – it is very quick and easy too.

Ingredients

1 tin chickpeas -400 grams, rinsed
Small piece of either marrow, butternut squash or 2 small potatoes, diced small (I had a small piece of lauki or bottle gourd, which is a long marrow like vegetable found in Asian stores – the round variety is called Calabash)
1 medium onion, chopped
2 tablespoons oil
3 large cloves garlic, finely chopped or grated
1½ inch piece fresh ginger, finely chopped or grated
1 teaspoon curry powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
1 tablespoon unsweetened soya yogurt (I use Sojade available at As Nature Intended and Wholefoods)
1 tablespoon lime or lemon juice
3 Kafir lime leaves (I bought a pack of frozen from an Oriental supermarket, could use dried or fresh)
2 whole green chillies (optional)
Salt to taste
Fresh coriander for garnish, chopped

Method

  1. Fry the onion in oil until pale golden
  2. Mix all the spice powders, garlic, ginger and salt with the yogurt to make a paste and add to fried onions
  3. Gently fry the spices for about 6-7 minutes, adding small splashes of water to keep it from burning (this helps to cook the spices)
  4. Add chickpeas, whichever vegetable you choose to use, lime or lemon juice, Kafir lime leaves and whole chillies if using, with about 150ml of water
  5. Bring to boil, lower heat and simmer covered for about 15 minutes (adjust time according to the vegetable you use!)
  6. Check the sauce and thicken according to preference
  7. Sprinkle with fresh coriander and serve with rice

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