Happy New Year from Food Not Bombs Cardiff /// Chickpea Curry Recipe

Well, it’s a start of a new year – and as we here at Food Not Bombs Cardiff realised we haven’t been very good at keeping our website up to date, this is our new start! From now on this website will be kept up to date with events we are involved with, or organising; our weekly recipes which we serve on the streets; photos of our group, as well as stories and relevant posts about anti-poverty and anti-war events in Cardiff.

So to start off 2015, here is the recipe we are using for this Friday (the first serve of 2015!). We found this recipe in Adele McConnel’s ‘The Vegan Cookbook’, the recipe in the book serves 4 – as we decided to serve with rice, as well as add extra potatoes which were donated to us, we decided to times the recipe by 5. This was our adaptation:

5 tbsp Oil
10 Onions (we used 5 red, 5 white)
2 Garlic Bulbs (we love garlic!)
2.5cm piece fresh root ginger, peeled and grated.
5 tsp mustard seeds
5 tsp cumin seeds
7.5 tsp garam masala
5 tsp ground tumeric
5 tsp ground cumin
10 tsp fenugreek seeds
5 cans of tinned tomatos
10 tomatos, chopped
11 cans of chickpeas, rinsed and drained
5 tsp crushed chillies, or to taste (optional)
10 tbsp chopped coriander leaves
Sea Salt

The recipe book states; “This simple curry can be changed in many ways to suit what you have in your storecupboard or for a different flavour emphasis. You can add potatoes, red kidney beans, spinach, kale or pumpkin, or you can increase the chilli and garam masala, or try some lime juice and a dash of coconut cream” – As we had a donation of potatoes which needed using, we added potatoes, and also decided to flavour with coconut cream because we often find that people on the streets prefer milder-tasting food.


Heat the oil in a large, heavy-based saucepan over a medium heat. Add the onions, garlic and ginger, and cook for 5-8 minutes until softened.

Move the cooked onions to one side of the pan, and add the mustard seeds and cumin seeds to the other side. Leave them for a few seconds, then start to move them with a spoon and stir-fry for 30 seconds, or until they begin to pop. Stir them into the onions and add 10 teaspoons of water. Add the garam masala, turmeric, ground cumin and fenugreek, and stir well. The mixture will become a thick, brown paste.

Add the tinned and fresh tomatoes, the chickpeas, potatoes and 2.5 Litres of water. Stir well and bring to the boil, then reduce the heat and simmer over a medium-high heat for 15-30 minutes. Season with salt and add crushed chillies and coconut cream. Scatter over the coriander and serve with rice. Yummy!

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We would like to thank Miles and Waffle Cafe for their generous Christmas donation of £50 to Food Not Bombs Cardiff, which went towards making this meal, with plenty leftover for next week too. At Food Not Bombs, your donations go a long way.

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