When discussing possible ideas for Vegan MoFo (I’m such a scatterbrain recently, unable to organise anything efficiently) my Joburger friend Claudine suggested a week or two of a South African theme. And since I know absolutely nothing about the cuisine, it sounded like a fun challenge.
So, Bunny Chow. A street food that’s basically curry in a scooped out bread bowl. It’s usually served in a cut end of a whole loaf, but there are only two of us here and I needed to save space for at least 9 more meals I had planned for the day. Yeah, so rather than massive bread bucket I went with minimal bread roll.
You could really use any favourite curry for the concept, but I thought this turned out pretty well, considering I have no idea what I’m doing here.
Vegetarian Chickpea Bunny Chow
- In a large frying pan or a sauté pan, heat the oil to medium and fry the onion, garlic, and ginger for 5-8 minutes (or until the onion is a little transparent and your kitchen smells like heaven).
- While that’s frying, blend the tomato, tomato paste and water up in a liquidiser / blender. Strain the seeds and skins and stuff out through a mesh strainer (yes, this is my lazy way of avoiding skinning, seeding, and chopping tomatoes).
- Tip the salt and spices into the pan and stir to coat the onion. Cook for 30 seconds and pour in the tomato liquid.
- Simmer for five minutes before adding the drained chickpeas. Turn the heat down to medium low and cover the pan. Cook for 20 minutes.
- While that’s simmering away, cut the top off of the rolls (only a thin slice, maybe a centimetre or two) and dig the soft bread out of the roll. Leave a centimetre or so (guestimate) around the edges so when you pack the curry in the bread won’t go immediately soggy.
- After the chickpea curry is finished cooking, divide the mix between the rolls and spoon the curry inside to serve!