Wild Garlic Chickpea Curry

Main - 1 Hour - Vegetarian

Prep Time: 10 Mins

Stove Top Time: 18 Mins

Clever Bag Time: 1 Hour

SERVES 2

Please note: Add just the quantities for the Medium/Large Clever Bag.

Ingredients

• 150g brown basmati rice.

• 1 leek

• 1 chilli

• 1 x 400g tin chickpeas

• 1 tsp ground coriander

• 1 tsp cumin seeds

• ½ tsp brown mustard seeds

• ½ tsp ground ginger

• ½ tsp turmeric

• 1 x 400g tin chopped tomatoes

• 50g of wild garlic.

• 10g mint

• 1 tsp garam masala

• 1 lemon

• 2 tbsp oil

• Mango chutney

Directions

1. Trim and halve the leek, lengthways.  Finely slice and wash well, removing all grit.

2. Heat 2 tbsp oil in saucepan and fry the leek on a low-medium heat for 5 minutes, stir occasionally.

3. De-seed and chop the chilli.  Drain the chickpeas.

4. Add the chickpeas, the chilli to your taste (for heat) and all the spices except the garam masala.  Fry for 1 minute, stirring so the spices do not stick.

5. Tip in tomatoes. Half fill the empty tin with water, add to saucepan.  Season, then place in the Clever Bag for an hour.

6. Shred the wild garlic and most of the mint leaves.

7. 10 minutes before you want to serve, add the wild garlic to the saucepan in the Clever Bag and cook until wilted, approx. 3-4 minutes.  Stir in the garam masala.  Add more seasoning (to taste) and a good squeeze of lemon juice (to taste).

8. Add the remaining shredded mint to garnish.  Add mango chutney on the side.

9. Serve with brown basmati rice.