Indian chickpea with charred cabbage

Fancy the taste of India? Well then you won't be disappointed with this Indian chickpea dish. Share this with the whole family... If you can.


Quarter onion
1 carrot
1 cup (165g) chickpeas.
Save the liquid from the can for the mayo and save the rest of the chickpeas for later.
Half hispi cabbage
1 tsp garlic (or one clove)
1 tbsp mild curry powder
Quarter cup (60ml) water
Half a stock cube
1 tsp sugar
A few seeds for garnish (eg pumpkin or sunflower)

Vegan mayo:
30 ml lemon juice
20g dijon mustard
90 ml chickpea water
24g chickpeas
240ml olive oil
Salt to taste


Sauté the onions in a saucepan for 5-6 minutes on a medium heat, then add the carrots and continue to cook for a further 5 minutes.

Add the garlic and curry powder and cook for 1-2 minutes till fragrant.

Add the vegetable stock and tinned tomato, and turn up the heat. You’re aiming to reduce the sauce by half.Meanwhile, in a frying pan, on a medium heat, start to char the cabbage, taking care not to burn it.

You’re aiming for a golden caramel colour on both sides. Then put it on a baking tray, add a little oil and salt and put cook in the oven for 12 minutes at 200c.Drain the chick peas into a bowl (keep the precious liquid to make the mayo).

Add the chickpeas to the pan with the onion and carrot mixture.While the chickpeas are cooking, make the mayo. Put the lemon juice, Dijon mustard, olive oil, chickpeas, aquafaba (chickpea liquid) and a pinch of salt into a blender.

If you don’t have a blender, then a handheld stick blender will do the job. Blend for about 20 seconds. You’ll end up with a sauce the constituency of double cream.

Any leftover mayo can be kept in the fridge and used for salads or coleslaw.Put a generous portion of the chickpea curry in a bowl and arrange the cabbage on top.

Drizzle over some of the mayo and sprinkle a few seeds on top for extra crunch.