Hugh Fearnley-Whittingstall is a British chef, famous for the TV show ‘River Cottage’ and his support of real food, local and seasonal foods, and humanely produced livestock .
Fresh from the garden: potatoes, kale, onion, coriander
Equipment:
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Ingredients:
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What to do:
- Soak the chickpeas overnight in plenty of cold water.
- Next day, drain, rinse and simmer them for about 30 minutes in fresh water until tender, then drain. (If using tinned, just drain and rinse.)
- Peel and grate the ginger with the microplane zester. Peel, halve and finely slice the onion. Peel and finely chop the garlic. Peel and chop the potato into 3cm dice.
- Wash and shake the kale leaves dry. Strip the leaves from the stem (discarding the stem) and finely shred the leaves. Wash and spin-dry the coriander and finely chop.
- Put the frying pan over a medium heat and, when hot, dry-toast the cumin, coriander seeds and mustard seeds and the chilli for a couple of minutes until they smell really fragrant and the mustard starts to pop. Grind to a powder with the pestle and mortar, and mix in the turmeric and ginger.
- Heat the oil in a large saucepan over a medium heat, and fry the onion, stirring regularly, until soft and golden brown. Stir in the garlic and spices, leave to cook for a minute or two, and add the stock. Simmer for five minutes, then add the chickpeas and potatoes. Cook until the spuds are tender, then add the kale. Cook for a few minutes, until the greens are tender, then serve with a dollop of thick yogurt on top, along with a sprinkling of toasted cumin seeds and some coriander leaves.
Notes: Why do we dry-toast the spices? What does to shred the leaves mean?
The Bondi Cook 