Chickpea Ketchup Curry (Serves 4)
I saw this on one of Hugh Fearnley-Whittingstall's 'River Cottage' programmes and I thought it was a really simple dish that can be cooked outdoors as you just need one saucepan and a fire. The one I've made is different in that I've removed some of the more fancy ingredients used in the TV programme so that it really is a warming and filling campfire dish. Imagine the end of a long day on a deserted beach. You can gather up some firewood, whip out the ingredients and a saucepan and you are ready to go.
Small bit of vegetable oil, butter or margarine
2 onions, thinly sliced
4 tsps of curry paste or powder
2 tins chickpeas, drained
10 tbsp of tomato ketchup
1. Heat the oil, butter, margarine. Add the onion and sweat for a few minutes. Add the curry powder/paste and stir for another 1-2 minutes.
2. Add the chickpeas, tomato ketchup and enough water to make it into a thick sauce consistency. Heat gently for 5 minutes.
3. Serve in bowls with hunks of bread.