Chickpeas with mint and chili

I love markets. The energy, the assault on the senses, voices shouting, the colour bursts of the produce, the smells. I was excited then by the prospect of the Tuesday Market here in Lusaka. It is held weekly (I don't need to tell you the day) in a covered area of some church grounds. It was crowded and noisy and had a remarkable variety of produce. I was most excited by the fresh herbs I found – coriander (cilantro), mint and even dill! All priced at less than 10p for a bunch. I bought tomatoes deep red bursting full of juice and tasting sunny, crisp peppers and more. The market was full of buyers of many races all stocking up on everything from fresh peas to the massive spikey jack fruit that taste sweet and fragrant (a little like custard apples) and look like grotesque, overgrown sea urchins. I have never seen them growing in Zambia so assume they were brought down from Tanzania.

The market also sold spices and pulses and I bought a massive bag of chickpeas for very cheap. Along with the mint I made this delicious dish which we ate with rice but you could also eat with chapattis, on baked potatoes or cold in wraps with some salad. It's versatile and healthy as it can be eaten hot or cold. Make a large amount and keep it in the fridge or freeze it. How much chili you use depends on the potency of your chilis and how spicy you like it. Start of one or two (especially if they bigger as they tend to be milder) and add more if you like extra kick. The heat of the chili with the mint and yoghurt is incredibly seductive. If freezing or planning to reheat, add the yoghurt when serving, separately as it doesn't do well when reheated or frozen.

This makes enough for 4 greedy people.

• 350g of chickpeas
  



• 1 tablespoon of cooking oil
  



• A large onion, sliced
  



• 3 cloves of garlic, finely chopped or minced
  



• 2 large, very ripe tomatoes, finely chopped
  



• 1 large potato cut into 2 cm slices or you can use small new ones. Try to get waxy potatoes as they hold their shape better when they are cooked
  



• Two teaspoons of medium curry powder
  



• 1 -2 large dried chilies
  



• 1 heaped teaspoon of garam masala
  



• 2 teaspoons of vegetable powder or half a stock cube
  



• 2 teaspoons of tomato puree
  



• 2 tablespoons of chopped fresh mint
  



• Several dessertspoons of natural yoghurt to drizzle before serving
  



• Salt
  

First cook the chickpeas in a coverd pan after soaking them overnight.

After they are soft but still hold their shape (about 30 – 40 minutes) drain half of the water away, add a teaspoon of salt , stir well and set to one side.

In a deep frying pan or wide bottomed saucepan, fry the onions on a medium heat until they start to colour and add the garlic.

After a minute or so add the potatoes and fry for about 5 minutes.

Add the tomatoes, chili (broken into pieces), curry powder and garam masala and a pinch of salt

Cook until the tomatoes start to break down.

Add the chickpeas in the water you saved, and the vegetable powder or stock cube.

Cover and simmer slowly until the potatoes are soft all the way through but still hold their shape (about 20 minutes)

Add the chopped mint and tomato puree and cook for about 5 more minutes.

Check for seasoning.

Before serving spoon some yoghurt on top (1-2 dessertspoons) and remove the chili pieces.