Preparation:
Cover chick peas with water and soak over night

Notes: Feeds 4. As with most curries, they always taste better eaten the next day once all the flavours have stewed!

Ingredients:

• 2 to 3 tablespoons of olive oil
• 2 cloves
• 2 green cardamon seeds
• 2 pieces of cinnamon
• 1 small/medium onion (finely chopped)
• 2 cm of fresh ginger (peeled and finely chopped) or 1 teaspoon ground ginger
• 3-4 cloves of garlic (finely chopped)
• 250g sliced mushrooms (optional)
• ½ teaspoon turmeric
• 1 teaspoon coriander powder
• ¼ teaspoon cumin powder
• ½ teaspoon garam masala powder
• ½-1 teaspoon extra hot chilli powder (or to taste)
• 800g chopped ripe tomatoes
• 800g chick peas (drained)
• 1 tablespoon chopped fresh coriander
• One handful of spinach

Method:

• Heat oil in pan, adding cloves, cardamon and cinnamon. Wait until they start to make a popping noise
• Heat oil in pan, adding cloves, cardamon and cinnamon. Wait until they start to make a popping noise
• Add onion and fry until brown. (It is important you wait until they are brown – it makes a huge difference to the taste of the curry)
• Add ginger, garlic, turmeric, coriander powder, cumin, garam masala and chilli and cook for a couple of minutes, stirring to avoid sticking. (You can add a bit more oil if it starts to stick)
• Add tomatoes and cook until they reduce
• Add chick peas and mushrooms (optional) and spinach (optional) and cook for about 10 minutes until the oil separates out a bit
• Add chopped coriander (optional)
• Serve with rice. We recommend the basmati rice

Ingredients:

• ¾ cup butter
• 2 cups chickpea flour
• 2 tablespoons chopped walnuts
• ¼ tablespoon ground nutmeg
• 1 cup icing sugar (Xylitol is also suitable)

Method:

• Melt the butter in a pot
• Add sifted flour, walnut pieces and nutmeg
• Cook the mixture, stirring constantly with a wooden spoon, for 15 to 20 minutes until the mixture has turned a deep golden brown and has a loose consistency
• Remove the pot from the stove and add the icing sugar until it is well combined
• When the mixture has cooled, you can roll balls or press it into a dish and cut squares