For the chickpeas
- 1 x 700g jar of cooked chickpeas, drained
- 4 x 2cm lengths of cinnamon
- 2 bird’s eye chillies, sliced lengthways
- 8 curry leaves
- 1 tsp cumin seeds
- ½ medium onion, finely diced
- 3cm fresh turmeric, very finely sliced
For the courgettes
- 4 large courgettes of different colours, sliced lengthways into 4-5mm slices
- 1 tbsp cumin seeds
- 6 cloves
- 2 tbsp olive oil
- 3 tbsp sultanas
- A handful of fresh coriander leaves
- A handful of mustard shoots
- Rice or Indian flatbreads
Place 2 tbsp cooking oil into a large pan, over a medium heat. Add the cinnamon, then once you see little bubbles starting to appear around the bark, add the sliced chilli and curry leaves (these may splutter as they go in the pan, so move away quickly or have a lid ready as a shield). Once the chilli skin has turned white, remove the chillies and the curry leaves and reserve for later.
Add the cumin seeds, allow them to sizzle for 10-15 seconds, then add the onions and half the turmeric. Give it a stir, then add the chickpeas. Cook for about 8-10 mins on a medium heat, moving the mixture gently. Add ½ tsp salt and the rest of the turmeric, taste and adjust the seasoning to your liking. Remove from the pan and set aside.
To make the courgettes, dry roast the cumin seeds, then grind in a pestle with the cloves. Add this ground spice to the olive oil, then use a pastry brush to anoint the courgette slices on both sides.
Place the courgette slices in a griddle pan or on a barbecue and cook until you get those lovely char lines.
Place some of the courgette slices onto a serving plate, sprinkle with a few sea salt flakes and some of the spicy chickpeas, then scatter over some sultanas, fresh coriander and mustard shoots. Continue to layer the plate with courgette and chickpeas. Top with the fried curry leaves and chillies.
Serve with rice or a pile of your favourite Indian flatbreads.
Image: Kim Lightbody