Sweet Potato & Chickpea Curry with Flatbreads/ store cupboard staples

Picture this for a second guys. It’s bitter cold outside and it’s throwing it down. You reallllly don’t want to go outside but you don’t have THAT much food in your fridge, not anything to make a reasonable meal out of or anything remotely tasty at that. Your mind wanders to the half broken umbrella sitting in the corner, you know the one that blows inside out at the SLIGHTEST breathe of air? Yeah, that one. At this point you start getting anxious about what your next meal is gonna be, or whether you’re gonna be eating scraps of cheese on dry cardboard ryvita. You’re getting hangry! What to do?!

Well, you’re gonna make this.

If you don’t have chickpeas, potatoes, or a bottle of ketchup (yes) in your cupboards then go stock up immediately because this meal is so quick and tasty. It’s warm and comforting, and you can in lots of extras according to what you have. The recipe is from Hugh Fearnley-Whittingstall’s River Cottage Veg and it’s a bit of a God send. His version only calls for chickpeas but I like to bulk it out with sweet potatoes and any leafy greens I’ve got on hand but it’s just as good without those ingredients if you’re really low on supplies.

The flatbreads are also ridiculously easy to make so as long as you’ve got a bag a flour, oil and a tap you’re all good to go!

SERVES 2

1/2 FOR THE FLATBREADS (MAKES 4- 2 PER SERVING)

• 125G plain flour
• 1/2 teaspoon fine sea salt
• 1 teaspoon vegetable or olive oil
• 75ml warm water

FOR THE CURRY

• 1 large sweet potato, cubed
• 1 teaspoon paprika
• 2 tablespoons oil
• 1 small onion, thinly sliced
• 2cm piece ginger, finely grated
• pinch of dried chilli flakes
• 1 garlic clove, crushed
• 2 teaspoons medium curry powder
• 400g tin of chickpeas, drained and rinsed
• 5 tablespoons tomato ketchup
• juice of 1/2 lemon
• sea salt and ground black pepper
• kale or spinach, stalks removed

1. Starts with the flatbreads. Sift the flour into a bowl and add the salt. Next drizzle in the oil and form into a ball. Turn the dough out onto a floured surface and knead for 5 minutes. Cover with an upturned bowl and rest for 15 minutes. Preheat the oven to 200C.
2. Toss the cubed sweet potatoes with the paprika and roast in the oven for 20 minutes. I don’t like to use oil but you’re more than welcome to.
3. In a pan over a medium low heat, heat up the oil. Add the onion and sweat for 8 minutes, or until soft. Next add the ginger, chilli flakes, garlic  and curry powder. Fry for a further 1-2 minutes.
4. Add the chickpeas, ketchup and enough water to loosen to a thick sauce consistency. Simmer gently for 5 minutes and then squeeze in the lemon juice and season to taste.
5. When the potatoes are down, stir in with the kale and cook for a further 3-4 minutes or until the kale has cooked through.
6. When you’re ready to cook the flatbreads, roll the dough into a sausage shape and divide into 4 equal balls. On a floured surface, roll out each ball of dough to around 3mm thick and rest for 5 minutes whilst you heat the pan.
7. Heat a pan over a high heat, and then reduce to medium high when ready. Shake off any excess flour on the flatbreads and then place into the pan. Leave it to sit for 1-2 minutes or until bubbles appear on the surface. Flip and cook for a further 30-40 seconds. Repeat with remaining and place on a clean plate lined with a towel to keep warm and soft.