Page title and description

Vegetarian mains
Wild garlic chickpea curry
Ingredients
- 150g brown basmati rice
- 1 leek
- 1 chilli
- 1 tin chickpeas
- 1 tsp ground coriander
- 1 tsp cumin seeds
- ½ tsp brown mustard seeds
- ½ tsp ground ginger
- ½ tsp turmeric
- 1 tin chopped tomatoes
- 50g wild garlic
- 10g mint
- 1 tsp garam masala
- 1 lemon
- mango chutney
Method
Prep time:
5 min
PT5M
Cooking time:
25 min
PT25M
-
Step 1
Rinse the rice, transfer to a saucepan, cover with boiled water and simmer for 25 mins, until tender. -
Step 2
Trim and halve the leek, lengthways. Finely slice and wash well to remove grit. Heat 2 tbsp oil in a large saucepan and fry the leek on a low-medium heat for 5 mins, stirring now and then. -
Step 3
Deseed and chop the chilli. Drain the chickpeas. -
Step 4
Add the chickpeas, chilli to your taste for heat, and all the spices except the garam masala. Fry for 1 min, stirring so the spices don't stick. -
Step 5
Tip in the tomatoes. Half fill the empty tin with water; add that too. Season then simmer for 12 mins. -
Step 6
Shred the wild garlic leaves and most of the mint leaves. -
Step 7
After 10 mins, add the wild garlic and cook until wilted in, approx 3-4 mins. Stir in the garam masala. Add more seasoning and a good squeeze of lemon juice, all to taste. -
Step 8
Drain the rice and serve with the curry, shredded mint to garnish and mango chutney on the side.