For the chickpea-coconut broth
2 tbs vegetable oil
2 cups cooked chickpeas
2 sticks celery, cut into fine dice
1″ piece of ginger minced finely
3 green chillies, seeded and minced
1 tomato, finely chopped
1 tsp cumin powder
2 tsp coriander powder
1/4 tsp cinnamon
2 cups stock or water
1 cup coconut milk (see note)
A large handful of chopped coriander
- Heat the oil in a large, no stick saucepan. Add the celery and sauté for five minutes until soft. Now add the ginger and chile and stir for another minute.
- Add the tomato and spices and a small splash of the stock or water. Turn up the heat and cook until the mixture becomes a dry paste. Add the stock, coconut milk and chickpeas. Season well, semi-cover with a lid and simmer for 30 minutes. Add the coriander, check the seasoning and serve.
Note: I usually make my own coconut milk by pouring boiling water over fresh-grated or desiccated coconut. I leave it to cool then blend it and strain through a piece of muslin cloth. It has a much fresher flavour.
For the patties
2 medium sweet potatoes
3/4 cup millet
1/4 cup flour (I use spelt, but you could use rice or gluten free flour too)
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne
a good handful of fresh coriander chopped roughly
salt and pepper
2 tbs olive oil or any other not too strong tasting oil
- preheat your oven to 375 degrees. Roast the sweet potatoes for 30 minutes. Let cool, slip off their skins and mash the flesh into a large mixing bowl.
- In the meantime boil the millet in 1 1/2 cups water for 20 minutes, or until all the water has evaporated. Turn out into the bowl containing the sweet potato, add the rest of the ingredients, mix and season.
- Chill in the fridge for at least a couple of hours or overnight. It should set enough that you can shape it into patties. If it’s too wet, add a little more flour until you can just about gather it up in your hands.
- Shape into 1″ thick and 4″ wide rounds and place on a baking sheet. Drizzle with the oil and bake at 400 for 20 minutes.