Now if you’re about my age (40) you would have probably grown up with always have ‘afters’ after your dinner every night – right?
Without fail my lovely mum would whip up either a delicious rice pudding, semolina, instant whip of some kind (butterscotch was my favorite) or the one that she never failed us on was tinned fruit (usually peaches) with cream.
These days, since we started intercepting food via The Real Junk Food Project Portsmouth and using it at our ‘Waste Not Want Not Cafe’ night, we are inundated with TINNED PEACHES!
Most are out of date, but many in date – which kind of raises the question: “are kids missing out on ‘afters’ these days?’ Perhaps they are, or perhaps they aren’t – who knows – yet I wanted to find something that would put these wonderful fruits into fruition (pardon the pun!) together with a few chickpeas and other essentials!
So here it is!
Tinned Peaches & Chickpea Curry
This recipe was taken from a brilliant book by Jack Monroe. Whilst not a Vegan book, she includes lots of recipes you can use to a Vegan advantage – of which I’ve done so here!
Serves 2 (and some!)
1 Tin of chickpeas (250g drained weight)
1 Clove of garlic
1 (or 2) shakes of chili flakes or 1 chili (whichever you prefer)
Bit of oil
1 shake (or 2) of cumin
1 shake of curry powder
1 Tin of peaches (halves or quarters)
a handful of sultanas
1 Tin of chopped tomato’s (or plum but chopped up)
A handful of fresh coriander (or a shake or two of the dried stuff)
1 Veg stock cube (I used gluten free, vegan, vegetarian)
What to do:
Start off by draining the chickpeas and then popping them into a pan and bring to the boil – just to get rid of any toxins (esp if they are ‘out of date’ which I have used)
Whilst that’s happening peel, chopped the onion and garlic. Put oil in the saucepan and sling in the onion, garlic and a couple of shakes of chili flakes (or the chopped chili). Then add the cumin and cook it all gently (not frying) so the flavors can latch hold of the onion and really infuse it.
Drain your peaches (keeping hold of the juice in a jug) and chop up into bite size pieces. sling them in with the juice you’ve retained. Your chickpeas should have boiled now, so take off the heat and leave to one side.
Pour over the chopped tomato’s together with the coriander crumble in your stock cube. Then reduce the heat and leave on a low setting for about 20 -30 minutes so it all blends in together (stiring occasionally). Whilst this is happening you can cook the rice (I just used boiled white rice), but you can also use mash potato or pasta if you fancy it that way too – or on it’s own.
Once it’s all done, nicely thickened up, add the chickpeas to your curry sauce and then serve!
Let me know what you think – remember you can add any variations of fruit too if you so wish – let me know what you’ve tried!
p.s here’s Jack’s book – I’ll be referring to this little gem lots!