Northern Soul

Scran: Chickpea Curry from the Ancoats and Northern Quarter Cookbook

August 28, 2018 Blogs, Scran, Taste Comments Off on Scran: Chickpea Curry from the Ancoats and Northern Quarter Cookbook
Chickpea Curry, Pen and Pencil, Ancoats and Northern Quarter Cookbook

Featuring more than 20 restaurants from top food venues in the Manchester neighbourhoods of Ancoats and the Northern Quarter, the Ancoats and Northern Quarter Cookbook is a feast of recipes with all profits going to the Royal Manchester Children’s Hospital Charity.

Coming together with a host of local eateries, the cookbook features step-by-step recipes for some of the most delicious dishes from Manchester’s kitchens. Contributing venues include established hotspots and award-winning newcomers from the eclectic mix of eateries that characterise Manchester’s more artisan districts. These include Abel HeywoodAncoats Coffee CoBlack MilkCottonopolisCafé CottonElnecotKettlebell KitchenLuck Lust Liquor and BurnNamPen & PencilPie & AleRosyleeSeven BrothersSweet MandarinTariff & DaleThe Blue PigWalrus and Yard and Coop, to name a few. 

The book is a homage to the flair and creativity of independents, bringing Manchester together through great food. The book is being funded by a Kickstarter campaign – click here for more information or to make a donation. 

Below is a sample recipe from (Northern Soul Awards 2017 winners) Pen & Pencil to delight your taste buds.

Chickpea Curry, Pen and Pencil, Ancoats and Northern Quarter CookbookChickpea Curry

Ingredients

Serves 4

1 x medium white onion, finely diced

3 x cloves of garlic, finely chopped

100g red cherry tomatoes

1 x lime

1 x red chilli, finely chopped

1 x tbsp medium curry powder

5ml light soy sauce

5ml maple syrup

Pinch of salt & pepper

25g fresh basil

1 x tin of coconut milk

2 x tins of chickpeas, drained and rinsed

Serve with Basmati rice, naan bread or warm pitta. 

Method

In a medium sauce pan, heat a little olive oil before adding the diced onion, chilli, garlic and seasoning. Allow the onion mixture to cook slowly, without giving any colour. Add the curry powder – more if you prefer a spicier curry.

Turn the heat up and fry for 5 minutes, continuously stirring to stop the curry powder from burning.

Turn down the heat a little and mix in the chickpeas and cherry tomatoes. Slowly add the coconut milk.

Squeeze in the juice of half a lime, then place the rest of the lime in the pan, (we will remove this later but don’t want to lose that lovely sweet, sharpness).

Stir in the soy sauce and maple syrup, then adjust the seasoning to taste.

Cover the pan and gently simmer until the chickpeas are soft, approx. 20 mins.

Remove from the heat and using a slotted spoon, remove the lime. Add the chopped basil and stir in. Season to taste.

Serve with warm pitta, naan breads or basmati rice. Garnish with chopped red chilli. Enjoy!

 

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