0.88 | lb | chick peas |
0.88 | lb | chicken thighs no bones/skin |
0.67 | tbsp | cumin, ground |
0.22 | lb | dried apricots |
1.76 | oz | Dried Figs |
1.5 | tsp | garam masala |
2 | clove | garlic |
1 | tbsp | olive oil |
1.76 | oz | Olives: Black |
1 | unit | potatoes |
2 | unit | red onion |
1 | tsp | red pepper flakes |
2 | unit | tomatoes |
1 | tsp | turmeric |
1.06 | cup | vegetable stock |
1. Cook the onions
1. Roughly chop the onions, olives and apricots together
2. Finely chop the garlic
3. Add olive oil, garam masala, cumin, chili flakes, tumeric
4. Cook in a casserole pan on medium heat for about 15 minutes
2. Add the meat/chickpeas
1. Chop the potatoes (with skin) and tomatoes roughly, and add to the onions
2. Add chickpeas and chicken
1. Divide into a vegetarian and a carnivore portion
2. Chop the meat into 2.5cm chunks, and add to the carnivore portion
3. Add the chickpeas (some to both portions, but give a bunch to the vegetarian portion), stock
4. Boil and then simmer for 20 to 25 minutes