Ah natural wintry dark day light is going to be around for a few months more, so moody lighting will have to be accepted by the amateur photographers and the food bloggers in us.
I made this 'Spicy Carrot with Chickpeas' last night for our evening meal. There was about a bowl left over (see below). I reheated it earlier and tipped it over some toasted bread. It was quite a nice change from plain buttery toast.
I know know Hugh Fearnley-Whittingstall has a very similar recipe in his new book Veg Everyday, not that I have a copy (yet). I know this as I saw the recipe in The Guardian, or was it The Observer a few months ago. Anyway, in the mighty words of 'Mr Everything Comes From India', a character in the British sitcom comedy Goodness Gracious Me. I think Hugh and his team may have been inspired by some Indian home cooks when they came up with their variation.
My version is by no ways authentic either. In fact my mother would tut and roll her eyes, as there is no onion or ginger in it for a start - a good base for any authentic South Asian 'curry', but it have flavours that are undeniably South Asian - warmth and spice! And its so easy to make that even the laziest of cooks will be satisfied with their homely attempts. I'd go as far as describing this as student grub - excellent for when your living on a budget. Oh how can I forget that's me these days - living on a tight budget and I am not even a student.
Spicy Carrot with Chickpeas
60g full fat butter
1 tablespoon vegetable oil
1 teaspoon garam masala
½-1 teaspoon chilli flakes or 1 fresh red chilli, sliced
Salt to taste
4 medium carrots, peeled and sliced into coins
2 cloves of garlic, crushed
1 x 400g tin of chickpeas, drained and rinsed
Heat the butter and oil in a wide pan over a medium
heat. Add the carrots, garlic and spices and saute them for 10 minutes or until tender,
stirring often. Add a little water if its sticking to the pan. When the carrots are tender, add the chickpeas and cook until the chickpeas are
warmed through. Serve immediately with chappati, naan bread, in pitta breads or even over toasted bread slices.