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    Home » Easy Vegan Recipes » Mains

    Vegetarian Bunny Chow (Stuff in Bread, Chickpeas)!

    10 October, 2011 by Kip 6 Comments

    Vegan Bunny Chow

    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

    Serves 2-4
    • Ingredients
      • 3 tomatoes
      • ¼ cup water
      • 2 teaspoon tomato paste
      • 2 teaspoon vegetable oil
      • 1 small onion, diced
      • 2 teaspoon minced garlic
      • 2 teaspoon finely grated ginger
      • ¾ teaspoon salt
      • ½ teaspoon garam masala
      • ½ teaspoon ground cumin
      • ½ teaspoon ground coriander
      • ¼ teaspoon cayenne pepper (optional)
      • ¼ teaspoon ground turmeric
      • A good pinch of cinnamon
      • 4 crusty rolls
      • One 400 g tin of chickpeas (240 g drained weight)
      • Fresh Coriander, to garnish (optional)
    • Directions/Method
      1. 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).
      2. 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).
      3. Tip the salt and spices into the pan and stir to coat the onion. Cook for 30 seconds and pour in the tomato liquid.
      4. Simmer for five minutes before adding the drained chickpeas. Turn the heat down to medium low and cover the pan. Cook for 20 minutes.
      5. 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.
      6. After the chickpea curry is finished cooking, divide the mix between the rolls and spoon the curry inside to serve!

     

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    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below.

    Comments

    1. Shannon

      October 10, 2011 at 8:26 pm

      This looks SO good! Right up my alley!

      Reply
    2. Ashlae Warner

      October 10, 2011 at 8:40 pm

      Oh my goodness, bunny chow sounds SO delicious!

      Reply
    3. Sarah

      October 10, 2011 at 11:55 pm

      Looks awesome! I really should eat more things out of bread bowls - it's so comfy, cozy and classy! 🙂

      Reply
    4. Mandee

      October 11, 2011 at 12:04 am

      That looks really, really good and so filling too.

      Reply
    5. Richa@HobbyAndMore

      October 11, 2011 at 12:17 am

      this chickpea bunny chow looks and sounds totally delicious! thank you for dropping by!. have an awesome day!

      Richa @ Hobby And More Food Blog

      Reply
    6. I reserve the right to improve malicious and trollish comments.

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    1. Top 10 Vegan African Recipes that will surprise you - intiding says:
      15 October, 2019 at 11:55 pm

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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