| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 430 | 8g | 1g | 75g |
| sugars | fibre | protein | salt |
| 15g | 15g | 20g | 0.80g |
The first time I fell in love with Persian Hogweed and Chickpea Curry, I was sitting in a quaint little eatery in Portland, Maine. Being an expert on New England seafood, this delicacy caught me off guard with its delightful fusion of flavors, a far cry from the lobster rolls and clam chowder that’s more my alley. But sometimes, the most unexpected encounters are the most memorable, and boy, was this a flavorful experience to remember!
A World of Flavor – A Journey Beyond Seafood
When it comes to Persian Hogweed and Chickpea Curry, my first impression was an explosion of diverse tastes drawing from all corners of the globe. Not surprisingly, it shares some similarities with Moroccan Harira, a traditional soup often enjoyed during Ramadan due to its hearty and nutritious elements. I also find its uniqueness in blending spices to be somewhat akin to a well-prepared Thai red curry. This particular recipe brings together legumes, fragrant spices, vegetables, and fruit for a sweet twist, making it a versatile dish that dances between the realms of tradition and innovation.
A Nutritious Choice that Brings Balance to your Plate
Health-wise, this Persian Hogweed and Chickpea Curry is a hidden gem. It is teeming with nutrients, thanks to chickpeas that are high in protein, fiber, and several key vitamins and minerals. The fruits lend that beneficial dose of antioxidants, while the Persian hogweed (or Sebastiana) packs in a punch of Vitamin C. In addition, spices like turmeric and cumin contribute to a variety of health benefits, including anti-inflammatory properties and aiding in digestion.
And so, from my sea-breeze kitchen in Maine that often witnesses lobster tails and clam shucks, I brought in a rustic pot of Persian Hogweed and Chickpea Curry. To my delight, my daughters Erin and Samantha, long standing fans of my seafaring delights, found a new love in this aromatic journey of spices. Who knew that a hearty curry dish could fit so seamlessly within our New England culinary traditions?
What You’ll Need
- 2 cups of dried chickpeas, soaked overnight
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 teaspoons of ground turmeric
- 2 teaspoons of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of cayenne pepper
- 1 cup of canned tomatoes, crushed
- 4 cups of vegetable stock
- 1 bunch of fresh Persian Hogweed (Sebastiana), chopped
- 2 cups of fruit of your choice (apples, pears, or persimmons work well), chopped
- Salt to taste
- Fresh coriander leaves for garnishing
- 2 cups of cooked basmati rice for serving
Method
Step One
Start off by soaking 2 cups of dried chickpeas overnight. Once they are nicely soaked, drain them and keep them aside for later use.
Step Two
In a large saucepan, heat 2 tablespoons of oil over medium heat. When the oil is hot, add 1 large finely chopped onion and cook until they become translucent and soft. This should take about 5 minutes.
Step Three
Next, add 3 cloves of minced garlic to the onions and cook for another minute until the garlic is fragrant. Be careful not to burn the garlic.
Step Four
Now it’s time to add the spices. Add 2 teaspoons of ground turmeric, 2 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of cayenne pepper to the onion and garlic mix. Stir well so that the onions and garlic are well coated with the spices.
Step Five
Add a cup of crushed canned tomatoes, the previously soaked chickpeas, and 4 cups of vegetable stock to the saucepan. Also add the chopped Persian Hogweed to the mixture. Increase the heat to bring the mixture to the boil, then reduce it, cover the pan and let it simmer for about an hour, or until the chickpeas are soft.
Step Six
While the curry is simmering, prepare the fruit by chopping it into small pieces. You can use any fruit of your choice, but apples, pears, or persimmons work well. After the chickpeas are soft, add the chopped fruit to the saucepan and let it cook for about 10 minutes.
Step Seven
After the fruit has had some time to blend with the curry, taste the mixture and add salt according to your preference. If the curry is too thick, add some more vegetable stock to thin it out.
Step Eight
Now the Persian Hogweed and Chickpea Curry is ready to be served. Dish it out onto plates alongside cooked basmati rice, garnish with fresh coriander leaves for a vibrant touch, and enjoy your hearty and delicious vegetarian meal.
