South African · beginner
South African Durban Spiced Chickpea Curry In Bread Bowls
A plant-based take on Durbans iconic street food bunny chow, featuring chickpeas and potatoes simmered in an aromatic hot Durban curry gravy, served inside hollowed bread loaves.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a medium pot over medium heat, then sauté the diced onion for 6 minutes until soft and translucent.
- 02
Add the minced garlic, grated ginger, and Durban curry powder, cooking for 1 minute until fragrant.
- 03
Pour in the crushed tomatoes, diced potatoes, and vegetable broth, stirring well to scrape up any spices sticking to the bottom.
- 04
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12 minutes until the potatoes are tender when pierced with a fork.
- 05
Add the drained chickpeas and cook uncovered for an additional 5 minutes to allow the curry to thicken.
- 06
Ladle the hot curry generously into the hollowed bread halves and serve immediately with the reserved bread crumbs for dipping.
A LITTLE KITCHEN KNOW-HOW
Bunny Chow Assembly
Hollowing out sturdy white bread loaves to act as edible bowls that absorb rich spicy curry gravy.
Notes from the kitchen
- Keep the hollowed-out center portion of bread to scoop up gravy from the bread bowl.
- Cut the potato pieces small and uniform so they cook through quickly without over-reducing the gravy.
- Original home-cooking adaptation inspired by South African; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.