Chakalaka

Cook Time 45 minutes

Servings makes about 2½ cups (serves 6 as relish)

Ingredients

¼ cup olive oil

1 red onion, chopped

1 bay leaf

6 sprigs thyme, leaves picked 

2 coriander roots and stalks, finely chopped, leaves reserved for garnish

3 garlic cloves, finely chopped

2 red chillies, deseeded and chopped, plus extra to serve (optional)

4 cm piece ginger, peeled and finely chopped

1 tbsp mild curry powder 

1 tsp smoked paprika

½ tsp each ground turmeric and ground cumin

1 large carrot, coarsely grated

1 each red and yellow capsicum, chopped

3 ripe truss tomatoes, chopped

2 tbsp tomato paste

2 tbsp apple cider vinegar

1 cup (250ml) water

400g can chickpeas, rinsed and drained

Salt, for seasoning

Method

Heat the oil in a saucepan over medium heat. I like to cook this gently in olive oil for the peppery note, but feel free to use a neutral oil like grapeseed or sunflower here.

Add the onion, coriander, bay leaf and thyme, and cook for 3-4 minutes until they have softened then add the garlic, chilli, and ginger and cook for 1 minute until fragrant – but don’t burn the garlic please!

Add the spices and cook for a further 1 minute, stirring, allowing the big flavours to toast but not burn. Add the carrot, capsicum, tomatoes, and tomato paste and cook for a further 3-4 minutes to get acquainted with all the flavours and start to caramelise a bit then add water and vinegar. Season, reduce heat to medium-low and cook for about 20 minutes.

Add the chickpeas and stir to warm through and cook for a further 5-10 minutes until it’s totally reduced. Season to taste.

Serve immediately as a warm relish scattered with extra chilli and the coriander leaves or store in a jar or airtight container, refrigerated for up to 2 weeks.