An incredibly gingery «I only put
5g of ground ginger in», chocolatey goo that he wanted to be ice cream, but which lacked the basic ingredients required in an ice cream!
Curried Tomato and Coconut Soup with Garlic Chickpeas 4 tbls olive oil 300g 1 large onion, roughly chopped 4 cloves
of garlic, finely sliced 20g 5 cm piece
of fresh
ginger, sliced
5g 2 cm piece
of fresh turmeric root, sliced or 1/2 tsp
of turmeric powder 2 tsp garam masala 1 tsp
ground coriander 1 tsp
ground cumin 1/2 tsp dried chilli flakes 1 tsp sea salt (+ more to taste) Black pepper, to taste 800 ml 2 x 400g tins
of crushed tomatoes 650 ml 2.5 cups vegetable stock (or water + stock cube) 200g 1.5 cups cooked chickpeas (or 1 x 400g tin, drained and rinsed) Flaky sea salt 1 cup 270 ml tin
of full fat coconut cream (or milk)