I have a strange relationship with ketchup--sometimes I am indifferent, sometimes I can’t stop thinking of ways to use it. I am currently in one of those Mmmmm Ketchup moments. Every couple of weeks Spiderman ambles down to the local chippy and buys us some lovely fat chips all hot and fried in sunflower oil and wrapped in plain paper. (that’s like “steak fries” to my American peeps) Yum. I normally eat them the British way with salt and malt vinegar (this is really good if you’ve never tried it) but recently I have had the Ketchup Craving.
Imagine my surprise when I found this recipe for Quick Ketchup Chickpea Curry in a Hugh Fearnley-Whittingstall cookbook. He is an omnivore chef whom I really admire because he is very against factory farmer and he is a meat reducer. He also raises and kills his own meat--I’ve always thought that if you want to eat meat you should be willing to raise it and kill it yourself or you shouldn’t eat it. I think most people (including myself) don’t have the bottle for that. That’s why people like to be disconnected from their food-- if they knew the conditions that animals were forced to live in it would turn their stomachs. Ignorance is bliss. He once made a comment about eating puppies that had loads of people up in arms, but what he was saying was “why are some animals considered food and some animals considered pets?” I totally agree. Why does our society think only cute animals deserve compassion? Anyway, I digress. I adapted his recipe a bit to add more veg and here is my version.
Quick Ketchup Chickpea Curry
Preheat oven to 200C/400F
Peel and dice a small sweet potato
Coarsely chop a red onion
Coarsely chop a red pepper
Spray with oil, grind on some pepper, sprinkle on up to 1 tsp of red pepper flakes.
Roast for 30 minutes, stirring half way.
After you stir the roasted veg heat a pot on the stove top with a smidge of oil and add:
1-2 cloves garlic, finely chopped or grated
Cook for 1 minutes then add:
1 tin chickpeas, drained and rinsed (or 1 ½ cups if you cook from scratch)
2 tsp curry paste or curry powder
5 TB ketchup
Enough water to make a thick sauce--about ¼ cup
Then add salt and pepper to taste
It was indeed quick and easy. Hugh Fearnley-Whittingstall also says you can make it more like a chilli by subbing kidney beans for the chickpeas and adding 2 tsp smoked paprika instead of the curry paste. We’ll try that some other time and see.