From 'A Year in my Kitchen' by Skye Gyngell. Really lovely comfort food good served with basmati rice and a huge dollop of Greek Yoghurt or as a side dish to go with a heaped plate of garlicky sticky Roast Lamb and a huge bottle of decent red wine. For Roasted Spice Mix see "Recipe #348582"

Ingredients

4 serv.

unsalted butter↗25 g
olive oil↗1 tablespoon
red onions, peeled and finely sliced↗2
fresh coriander150 g
garlic cloves, peeled and chopped↗3
red chili pepper, finely sliced↗1
fresh gingerroot, peeled and chopped1 inch
roasted mixed spice1 tablespoon
tamarind juice↗1 tablespoon
carrots, peeled and chopped↗4
canned chopped tomatoes2 cans
400 g
cinnamon sticks↗2
cooked chickpeas↗400 g
maple syrup↗100 ml
tamari↗100 ml
limes, juice of↗3

Step-by-step instructions

1
Melt half of the butter in a medium heavy based saucepan over gentle heat until foaming, pour in the oil then add the onions, sweat gently for 5 minutes.
2
Meanwhile wash the coriander and separate the leaves and set aside, chop the root and stems.
3
To the onions, add garlic, chilli, ginger, coriander roots and stems, spice mix and tamari water, stir well then add tomatoes, carrots and cinnamon.
4
Put lid on and turn heat to low and simmer gently for 1 hour stirring occasionally till carrots are tender and the flavours have melded together.
5
Add the chick peas maple syrup and tamari and cook for 10 minutes.
6
Add remaining butter and lime juice and stir well.
7
Taste well, you are aiming for deep, smooth, spicey, sour, salty and sweet, May need just a touch more tamari or maple syrup?.
8
Finish by stirring through fresh coriander leaves and serve not too hot.

Source: food.com

Original recipe ↗

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