Spicy Chickpea Curry

This curry is always a winner and is easy to modify to suit whatever vegetables you have handy. Use organic where possible. It makes a generous batch, so it is worth doubling the ingredients for the slow cooker. Leftovers reheat beautifully and even taste lovely cold for lunch. If you enjoy this, you might also like the red lentil and sweet potato dahl.

Ingredients

• 1 can chickpeas, drained (or 3 cups cooked fresh chickpeas)
• 1 can crushed tomatoes (or 3 cups freshly chopped tomatoes)
• 1 can coconut cream
• 1 cup tomato paste
• 1 large leek, finely chopped and washed well
• 1 large onion, finely sliced
• 5 cloves garlic, chopped
• 1 tbsp turmeric, heaped
• 1 tbsp fresh turmeric, if you have it
• 1 tbsp sweet paprika, heaped
• 1/2 tbsp cumin
• Chopped ginger, to taste
• 3 cups pumpkin, diced
• 2 cups sweet potato, diced
• 1 large carrot, diced
• 1 large zucchini, diced
• 1/2 cup sultanas
• 3 tbsp sesame oil (or olive oil)
• Pinch of Himalayan salt
• Cracked pepper, to taste
• Fresh chilli, to taste
• 1 big bunch fresh coriander, to serve

Method

1. Stir-fry the leeks, onion, garlic and spices in the oil in a large saucepan (or slow cooker) until the onions turn slightly opaque.
2. Add all the other ingredients, making sure there is enough liquid to cover the vegetables. Add a splash of water if needed.
3. Bring to the boil, then lower the heat and simmer for around 20 minutes, or until the sweet potato is soft.
4. Serve in bowls topped with plenty of fresh coriander, with a small portion of rice on the side if you like.

This one even makes a warming breakfast when reheated, and it freezes well for busy days ahead.