Ingredients

Method

• 1 x 4 pack Woolworths mixed peppers
• oil, for frying
• 8 baby onions, cut into quarters
• trapper salt
• 1 T medium curry powder
• 3 T garam masala
• 1 T berbere spice (or smoked paprika)
• 4 large carrots, grated
• 2 x 400 g cans whole peeled tomatoes
• 5 bay leaves
• 2 x 400 g cans chickpeas (or 500 g cooked dried chickpeas)
• 3 T black garlic paste
• salt, to taste
• chilli oil, to taste
For the black garlic paste:
• 4 heads Woolworths black garlic
• 2 T boiling water
• 1 T canola oil
For trapper salt, mix:
• 2 t coriander seeds
• 2 t caraway seeds
• 50 g yellow mustard seeds
• 50 g fenugreek
• 4 T salt
• 100 g brown sugar
• 2 1⁄2 T dried onion
• 2 1⁄2 T dried garlic
• 1 1⁄2 T chilli flakes

Method

Ingredients

1. To make the black garlic paste, peel the garlic and place the cloves in a mortar. Add the boiling water and oil and crush until a paste is formed. Reserve to add to your chakalaka or any gravy. It’s a great flavour bomb. It will keep in the fridge for up to 2 weeks.

2. Rub the peppers in oil and place in hot embers to char all over. Once charred, place in a bowl, cover in clingwrap and set aside.

3. Place a cast-iron pot onto the embers and add some oil to coat the bottom. Add the onions and cook until golden brown.

4. Add the trapper salt and spices, toast for a minute, then add the carrots and sweat for 8–10 minutes.

5. Peel and seed the charred peppers. Chop roughly and add to the pot with the tomatoes, bay leaves and chickpeas. Cook for 30 minutes.

6. Once cooked, add the black garlic paste, salt and chilli oil.

Photographs: Toby Murphy
Production: Abigail Donnelly