Lebanese Inspired Potato & Chickpea Curry
During lockdown I travelled the globe, with a little help from my imagination and through my culinary endeavours. Sampling flavours and street foods from different countries and cultures and using them to spice up my own vegan cuisine. My Lebanese curry was inspired by one such imaginary trip. I paired it with turmeric rice and manakish bread. It was a Levantine feast the whole fam enjoyed.
Lebanese Inspired Potato and Chickpea Curry
- Deep Pan
- 5 Medium potatoes cubed
- 2 cans Chickpeas
- 1 yellow pepper
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 1 veg stock cube
- 200 ml hot water
- ½ tsp salt
- 1 can chopped tomatoes
- 1/4 tsp cinnamon
- 1 tsp ground coriander
- 1 tsp chilli flakes
- ½ tsp Cayenne
- 3 tsp Za'Atar spice mix see Manakish recipe for Za'atar spice mix.
- 2 tsp brown sugar
- 2 cups Rice
- 3 ½ cups water (approx) once the water is about an inch above rice this should be enough.
- 1 ½ tsps turmeric
- 1 clove pulped garlic
- ¼ tsp cumin seeds
- 2 tbsp oil
- 1 tsp salt
- Firstly pop on your grill and get that hot for the yellow pepper. Halve the pepper and rub a bit of oil and a pinch of salt onto the skin to bring out the flavours.Next, wash and cube the potatoes, then get them cooking. Once they have been boiling for a minute, drain and leave to one side.Once the peppers have blistered, remove from the oven, chop up and leave to one side.Now chop up the rest of the veg, (garlic and onions) Get a pan on with a couple of tablespoons of oil and turn the heat up to medium.
- Add a stock cube and brown sugar to the hot water and dissolve, then leave this to one side ready for cooking. Open a can of tomatoes and keep it to one side also.
- Once the oil is hot, add in the garlic and cumin. Fry for a couple of minutes to flavour your oil.
- Add the potatoes to the pan, cook for another few minutes, then pop in the chickpeas.
- Add all of the spices including the Za'Atar abd salt to the potatoes and chickpeas. Coat all the ingredients with the spices, and continue to cook for a few minutes. Next add on the blistered peppers.
- Splash some stock into the mix, give it a stir, then continue this process until you have used up all of the stock. This takes a few minutes and ensure the potates and chickpeas have absorbed some flavour and it cooks up the spices too.Once this is done pour in the can of tomatoes and a little more water if needed. I Turn up the heat to high and bring the sauce to the boil. Once its bubbling, reduce heat to a low medium setting, one that allows the curry to bubble gently ad not burn. Cover with a lid and allow it to simmer for another 20 minutes until potatoes are tender and all the spices are well infused into the sauce. While this is happening. Get on your rice.
- Add a small drop of oil to the rice pot or pan. Add in the pulped garlic and cumin seeds. . Cook up the garlic for a minute or two, then pour in 2 cups of rice. Add in the turmeric stir until the rice is fully coated. Cover the rice with water, roughly an inch above the rice level and bring it to the boil, then reduce the heat and simmer until the rice soaks up all the liquid.Serve with a sprinkling of fresh coriander.
- This recipe goes perfectly with Manakish bread and I've left a link below for the recipe.
I love making curries. Flavouring the oil, crushing and mixing spices. The tantilising aromas fill the house. Curries taste best when you cook in steps. Flavouring the pan with garlic and seasoning. Then gradually adding in your spices and water, and letting them infuse into your ingredients.
Potatoes have been parboiled and now the are happily coated in garlic and cumin. I like to fry them up a bit before I add in my chickpeas and the rest of the seasoning.
The potatoes and chickpeas are well spiced up and being cooked in the pan.
Blistering the yellow peppers under the grill adds a little more dimension to the flavour of the dish. A smoky sweetness which I love. Once cooked, chop em up and toss them with the potatoes and chickpeas.
You can serve this curry with plain rice. Serving with the turmeric rice just adds more flavour. It’s honestly so easy to make. I usually finish with a sprinkling of fresh coriander and parsley leaves.
More satisfying than your favourite takeout. Especially if you’ve taken the time to make it yourself.