Page 39 - Fresh Magazine

a taste of Nepal

Chickpea salad

SERVES 2

1 x 400g tin of chickpeas, drained and rinsed
1 medium red onion, finely chopped KITCHEN TIP
1 green chilli, finely chopped, or ½ teaspoon chilli powder Let the sauce cool down a bit before you blend it
1 handful of fresh mint and coriander, chopped and watch out for hot splashes from the blender.
2 tablespoons vegetable oil The cornflour stops the yogurt from curdling.
1 teaspoon chopped fresh ginger Gluten free
squeeze of lemon juice

Heat a pan until it’s smoking hot, then add the chickpeas
and cook for about 1 minute, until the shiny moisture from
the chickpeas disappears. Add the rest of the ingredients
and stir for about 30 seconds. That’s it! This quick, easy and
wholesome salad is now ready to serve.

LUNCH TIP
This chickpea dish No cream & no butter in the chicken tikka masala!
Gluten free can be served cold or
warm. It’s ideal as a
side dish but equally
good for a healthy
lunch box.
Chicken tikka masala
SERVES 4

4 chicken breast fillets, cubed Mix all the marinade ingredients together
in a large bowl, then add the chicken cubes
FOR THE MARINADE and stir until they are all coated. Place in
1 lemon, juice only the fridge for at least 30 minutes to let the
4 tablespoons natural yogurt flavours marry together.
Mixed bean stew with lamb 1 tablespoon vegetable oil Preheat the oven to 200°C/gas mark 6.
SERVES 4 1 teaspoon garam masala Transfer the chicken and the marinade to a
½ teaspoon ground turmeric
½ teaspoon chilli powder, optional baking dish and cook in the oven for about
1 x 400g tin of beans, If you’re using dried beans, soak ½ teaspoon salt 25 minutes, until the chicken pieces get
drained and them for at least 8 hours in a large some dark brown colour here and there.
rinsed, or 250g bowl of cold water, then drain. FOR THE SAUCE Meanwhile, place the cashew nuts in a small
dried beans, see Heat the oil in a large heavy-based 2 tablespoons cashew nuts bowl and soak them in hot water for 5 to 10
note on page 36 pot. Once it starts to smoke, add 3 tablespoons vegetable oil minutes. This will help to create a smooth
4 tablespoons the lamb pieces, turmeric and salt. 1 medium onion, finely chopped sauce later on.
vegetable oil ½ teaspoon ground turmeric
350g lamb, diced Cook for 1 minute, then add the pinch of salt Heat the oil in a pan set over a low heat.
into small pieces beans. Stir and cook for 1 minute 6 ripe tomatoes, chopped, or 4 Add the onion, turmeric and salt and cook
the size of a stock more, until the beans are well tablespoons tinned chopped for 2 to 3 minutes, until the onion is soft and
cube mixed with the lamb, then add the tomatoes (if you use cherry translucent. Add the soaked and drained
1 teaspoon ground tomatoes and garam masala. Cook tomatoes, you’ll get a sweeter cashew nuts along with the tomatoes,
turmeric for another minute or two, until flavour) garlic, ginger, garam masala and sugar. Stir
1 teaspoon salt the tomatoes are soft. 4 garlic cloves, chopped in 50ml of hot water and the yogurt mix
2 ripe tomatoes, Add 3 mugs of boiling water, cover 1cm piece of fresh ginger, peeled and simmer for 5 to 6 minutes, then remove
chopped into the pot and cook for 40 to 50 and chopped from the heat and let it cool a bit before
small pieces minutes on a medium heat, until 1 teaspoon garam masala blending into a silky smooth sauce with a
1 teaspoon garam the beans are fully cooked and 1 teaspoon caster sugar hand-held blender. Top up with another
masala soft if you’re using dried beans. 50ml to 100ml hot water 50ml of hot water and blend again if the
1 tablespoon grated 2 tablespoons natural yogurt mixed sauce is too thick.
fresh ginger Once the dish is cooked, add the with ½ teaspoon cornflour Add the cooked chicken and simmer for
1 handful of fresh ginger and a little more water 1 handful of fresh coriander, 3 to 4 minutes. Garnish with the chopped
coriander, to ensure the dish has a stew chopped
chopped consistency. Garnish with fresh basmati rice or naan bread, to serve coriander and serve hot with basmati rice or
coriander and serve. naan bread.
SPRING 2017 FRESH | 37

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