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chick Pea & pumpkin hot pot
I have mislaid the recipe from Telegraph a couple of weeks ago, made it & it was particularly delicious. It had tomatoes, green chillies, spinach wilted in at the end & a yogurt topping. Have found other recipes but the initial spice combinations are different. Can't find it on the paper's site. A list of the spices will do, I can remember the method. Thanx
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Spiced butternut squash & Chickpeas hot pot with Spinach
Heat 3 tbsp olive oil in a large pan, add � tsp each of ground cumin, ground coriander, garam masala & chilli powder, 2 tsps black mustard seeds, 1 cinnamon stick. Heat gently until the spices crackle.
Add 1 tbsp butter, a 2cm piece of grated fresh ginger, 1 deseeded chopped green chilli, 4 chopped garlic cloves (or 2cm puree from tube), 2 cans of chickpeas (drained), 1lb/450g butternut squash or pumpkin cut into 2cm chunks, 1lb/450g fresh chopped tomatoes and 1 tsp tomato pur�e. Cook for 10 minutes with lid on, again over a low heat.
When ready to serve, add 1lb/450g washed spinach leaves, put lid on & after 5 mins, stir the wilted leaves through the hotpot, don�t overcook, keep them bright green.
Topping. Blend 1 green, de-seeded chopped chilli in a food processor with � pint/ 300ml whole milk yogurt and 2 handfuls of fresh coriander. Season with a little salt.
Serve on brown easy cook rice with a dollop of topping
Heat 3 tbsp olive oil in a large pan, add � tsp each of ground cumin, ground coriander, garam masala & chilli powder, 2 tsps black mustard seeds, 1 cinnamon stick. Heat gently until the spices crackle.
Add 1 tbsp butter, a 2cm piece of grated fresh ginger, 1 deseeded chopped green chilli, 4 chopped garlic cloves (or 2cm puree from tube), 2 cans of chickpeas (drained), 1lb/450g butternut squash or pumpkin cut into 2cm chunks, 1lb/450g fresh chopped tomatoes and 1 tsp tomato pur�e. Cook for 10 minutes with lid on, again over a low heat.
When ready to serve, add 1lb/450g washed spinach leaves, put lid on & after 5 mins, stir the wilted leaves through the hotpot, don�t overcook, keep them bright green.
Topping. Blend 1 green, de-seeded chopped chilli in a food processor with � pint/ 300ml whole milk yogurt and 2 handfuls of fresh coriander. Season with a little salt.
Serve on brown easy cook rice with a dollop of topping
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