Vegetarian mains
Wild garlic chickpea curry
What’s so wild? Garlic leaves, or ‘ramsons’ as they’re known. A seasonal treat, we have special licence to pick ours, treading carefully on the land. It’s tasty in this chana masala style curry - chana translating as chickpeas.
Ingredients
- 150g brown basmati rice
- 1 leek
- 1 chilli
- 1 tin chickpeas
- 1 tsp ground coriander
- 1 tsp cumin seeds
- ½ tsp brown mustard seeds
- ½ tsp ground ginger
- ½ tsp turmeric
- 1 tin chopped tomatoes
- 50g wild garlic
- 10g mint
- 1 tsp garam masala
- 1 lemon
- mango chutney
Method
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Step 1
Rinse the rice, transfer to a saucepan, cover with boiled water and simmer for 25 mins, until tender.
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Step 2
Trim and halve the leek, lengthways. Finely slice and wash well to remove grit. Heat 2 tbsp oil in a large saucepan and fry the leek on a low-medium heat for 5 mins, stirring now and then.
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Step 3
Deseed and chop the chilli. Drain the chickpeas.
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Step 4
Add the chickpeas, chilli to your taste for heat, and all the spices except the garam masala. Fry for 1 min, stirring so the spices don't stick.
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Step 5
Tip in the tomatoes. Half fill the empty tin with water; add that too. Season then simmer for 12 mins.
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Step 6
Shred the wild garlic leaves and most of the mint leaves.
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Step 7
After 10 mins, add the wild garlic and cook until wilted in, approx 3-4 mins. Stir in the garam masala. Add more seasoning and a good squeeze of lemon juice, all to taste.
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Step 8
Drain the rice and serve with the curry, shredded mint to garnish and mango chutney on the side.