200g split chickpeas (chana dahl)
1 small cauliflower, cut into florets
4 small sweet potatoes cut into wedges
⅓ cup olive oil
sea salt and freshly cracked black pepper
1 brown onion, finely chopped
6cm piece ginger, finely grated
1 long red chilli, thinly sliced
2 garlic cloves, finely chopped
2 tsp mustard seeds
2 tsp ground turmeric
2 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
2 cardamom pods, crushed
1 punnet cherry tomatoes, halved
1 litre water
juice of one lime
TO SERVE: yoghurt and coriander
1 Soak chickpeas in water for 1 hour or overnight, drain and set aside.
2 Preheat oven to 180°C.
3 Place cauliflower on one tray and potato wedges on another, drizzle with half oil and season with salt and pepper.
4 Roast for 35-40 minutes or until golden. Remove and set aside.
5 Heat remaining oil over medium heat, add onion, ginger, chilli, garlic and mustard seeds and cook stirring for 4-5 minutes or until onion is tender.
6 Add turmeric, cumin, coriander, garam masala and cardamom, cook for another 30 seconds or until aromatic.
7 Add cherry tomatoes, soaked chickpeas and water, bring to a simmer and cook for 1 hour or until chickpeas are tender and dahl has thickened. Stir through lime juice.
8 Reheat cauliflower and sweet potato. Place in bowls and spoon dahl mixture on top. Serve with yoghurt and fresh coriander.
It’s the melange of spices that define this recipe. Again the wine, beer or (here) cider’s task is to cleanse the palate without going to war with the spices. Small Acres take a West Country approach to their ciders, using heritage apples to build the flavour. It works brilliantly here.