Food: Korma mash stack with Marsala chickpeas

Here’s a recipe for a tasty, easy and satisfying Indian inspired mid-week meal.

You’ll need:

For the korma mash:

• 3 medium sweet potatoes
• 1 tsp ground cardamom,
• 1 tsp turmeric
• 1 tsp Garam Marsala
• 1 tsp mild curry powder
• 1 tsp mild chilli powder
• 1tsp ground ginger
• 2 tsp onion powder
• 1 tbs Coconut milk (tinned)
• 2 tbs Nigella/kalonji seeds
• Drizzle of sunflower oil
• Salt & pepper

For the Marsala chickpeas:

• A drizzle of sunflower oil
• 2 tbs tomato purée
• 1 can of chickpeas, drained
• 1 tbs of garlic infused oil
• Half an onion, chopped finely
• A sprinkle of chilli flakes
• 1 tsp  ground cumin
• 1 tsp turmeric
• 1 tbs tomato ketchup
• 2 tsp Garam Marsala
• 1 tsp fresh grated ginger/ground ginger
• 1 tsp hot curry powder
• Handful of fresh coriander, chopped
• A squeeze of lemon juice
• Salt & pepper

To start, get a deep Dutch oven/casserole dish and place the sweet potatoes in their skin along with drizzle of oil and a sprinkle of salt. Bake in a preheated oven at 180°C for 40 minutes with the lid on, this should both roast and steam the sweet potatoes. After this they should be tender enough to pull apart with a fork (depending on the size of your potatoes, of course. If not, simply put them back in until done). Place into a bowl and set aside to cool.

Once cool, the skin should peel away effortlessly. Place the orange flesh back into the Dutch oven and mash until a smooth purée, then put it on the hob on a low heat. Next, add in the spices and cook the mixture until they have infused the mash with the subtle flavours of South Asia, then add in the coconut milk and Nigella seeds. You’ll want to use the thick and creamy tinned coconut milk, rather than the coconut milk you get in a carton. Stir these in until you have a creamy and speckled mash. Season to taste and with the lid on, set aside. Essentially the hard work has been done, the rest comes together very quickly.

Drizzle a frying pan with a little sunflower oil and place on the hob on a medium heat. Add in the chopped onion and fry off until translucent. If you’re using fresh ginger, now would be the time to add it, along with the tomato purée. Then it’s time to add the myriad of spices. Cook it all out until the spices have infused the purée, then add in the drained chickpeas. You should hear them sizzle as they enter the pan. Add in the garlic oil and fry off for a few minutes. With a final blast of seasoning, some ketchup for sweetness and a squeeze of lemon juice they should be done – and you could leave it at that, but for an extra level of texture, spread the spiced chickpeas on to a baking tray and place in the oven for 8-10 minutes. They should start getting slightly crisp.

To assemble, I used a chef’s ring. Simply place on the place and fill 3/4 full with the mash mixture, then top up with the Marsala chickpeas. Garnish with some chopped coriander and voilà – tis done.  We served ours with a lemon, gin, mint and cucumber cocktail, which perfectly compliments the spicy dish with fresh and summery cool.