Chakalaka (Edit recipe)

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Chakalaka is a spicy South African vegetable relish traditionally served with bread.

It is said to have originated in the townships of Johannesburg. There are many variations on how to make Chakalaka, often depending on region and family tradition. Many versions include beans.

This totally vegetarian dish re-invented by Culinary Occasions is a combination of all the Chakalaka flavors which are slowly simmered to produce this ever so slightly spicy Johannesburg curry!

Note - Serve over couscous or rice as an entrée or as a delicious side at your next barbeque!

30 minutes

2 hours and 30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	716
Fat:	35 g
Carbohydrates:	86 g
Protein:	18 g
Cholesterol:	0 g
Sodium:	1623 mg
Fiber:	19 g
Sugars:	26 g
Calculated per serving.

Serves: 4

Ingredients

2 cups Chickpeas, mixed beans also work drained
1 cup Diced Tomatoes
.5 cup Sundried Tomato Tapenade, oil drained and chopped
1 whole Green Bell Peppers, de-seeded and chopped
1 cup Carrots, grated
1 whole Onion, chopped
1 Tbsp Garlic, finely chopped
1 Tbsp Ginger Root, finely chopped
1 tsp Turmeric
1 tsp ground Coriander
1 tsp Ground Cumin
1 tsp Chili Powder
2.5 tsp Salt
3 Tbsp Lemon Juice, fresh
2.5 Tbsp Brown Sugar
1 Tbsp Apricot Jam (unsweetened)
1 cup Coconut Milk
.5 bunch Cilantro, chopped

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Set the oven to 325 F.
Sauté the onions in 3 T oil in a large oven proof pot.
Add the garlic, ginger, spices, salt, lemon juice, sugar.
Stir in the jam, the tomatoes, the sundried tomatoes, the coconut milk, the green pepper, the grated carrots and the beans.
Bake in the oven at 325 F with the lid on for 2 hours.
Adjust the salt.
Remove the lid and bake for a further 15 minutes.
Stir in the coriander and serve.
Note: Serve over couscous or rice as an entrée!