Sweet Potato, Spinach and Chick Pea curry

This is an idea that was put to me by one of our customers in the deli. We transformed our chicken, potato and spinach curry recipe for it. The first version was originally an idea by Anjum Anand. This dish followed me around a number of festivals this year, I can make it in my sleep.

Table spoon Garam Masala
Table spoon Cumin seed (roasted and ground)
Table spoon coriander seed (roasted and ground)
3" piece of ginger (chopped finely)
Table spoon dried chilli (this should be quite a spicy curry, drop the amounts if it's too much)
1/2 table spoon turmeric
3 cloves of garlic (crushed in sea salt)
2 table spoons ghee (or clarified unsalted butter)
6 table spoons of pasatta or chopped tomatoes
2 medium sized onions sliced thinly
300ml of chicken or chick pea water
1 large or 2 medium sweet potato (peeled, cubed and roasted)
3 handfuls of spinach roughly chopped
1 tin or 1/3 of a bag of dried chick peas (if dried, they need to have been soaked and boiled completely)
Plain yogurt
1 lemon (optional)
Bunch of coriander, leaves and stalks separated
Bunch of chopped parsley (optional)

Start by adding all the spices to a heavy based pan/casserole. Dry cook these on a medium heat for 2 minutes, then add the ghee and garlic, good hit of black pepper, sea salt and finely chopped stalks of coriander. Slow cook these for another minute and add the onions. Coat in all the spices, and slowly cook till they soften. Add the tomatoes and slow cook for another couple of minutes. Add the stock (or for a fully vegetarian version, the chick pea water) and reduce this by a third.
Check this sauce now for seasoning and when you're happy add the chick peas and sweet potato. After coating these in the sauce, add the spinach. After 30 seconds this will start to break down, now add about a table spoon or 2 of yogurt. This needs to be quite sharp, to balance the sweetness of the potato and the blandness of the chickpeas (add the juice of a lemon if you think it needs more.) Finally add the coriander leaves and parsley (if using.) I like the greenness this big hit of herbs gives it, however this can be scaled down by leaving out the parsley if you prefer.

This is great served with chapattis and a citrusy beer, an English IPA or a decent wheat beer.

Spicy hummus

A must for a late night snack. Always have some lying around as it makes the best wraps when you're feeling healthy (with a bit of salad or leftover chicken/pork/lamb/roast vegetable).

1/2 bag of dried chick peas soaked over night
2 table spoons of tahini paste (preferably light)
2 cloves of garlic
2 table spoons of cumin seed, dry fried and crushed
2 table spoons of coriander seed, dry fried and crushed
Lemon
Red wine vinegar

Boil the chick peas for an hour or so, until they're softened. Add them to a blender while still warm (reserve the liquor.) Blend with the tahini, garlic, cumin, coriander seed and a good hit of seasoning and the juice of a lemon. Check for flavour and consistency. Add the chick pea juice to loosen it more, the red wine vinegar to add a bit more acidity, or more seasoning if needed. The flavours will enhance when it cools.

Serve with toasted pitta, bread sticks, warm ciabatta or decent crackers. Preferably with a decent chilled lager.