Bunny Chow

Ingredients

• •2 tablespoons vegetable oil
• •1 large onion, diced
• •3 cloves garlic, minced
• •2 tablespoons curry powder
• •1 tablespoon ground cumin
• •2 medium potatoes, cubed
• •1 can (400ml) chickpeas, drained
• •1 cup diced tomatoes
• •1 cup vegetable broth
• •1 round loaf of bread
• •to taste salt and pepper

Directions

1. 1Heat oil in a pot and sauté onion and garlic until softened, about 3 minutes.
2. 2Add curry powder and cumin, stirring constantly for 1 minute until fragrant.
3. 3Add potatoes, chickpeas, tomatoes, and broth, then simmer for 20-25 minutes until potatoes are tender.
4. 4Season the curry with salt and pepper to taste.
5. 5Hollow out the center of the bread loaf, leaving about 1 inch of crust on all sides.
6. 6Spoon the hot curry generously into the hollowed bread, allowing it to soak in.
7. 7Tear the scooped-out bread into pieces and use it to scoop additional curry from the loaf.
8. 8Serve immediately while the bread is warm and the curry is hot.

💡 Bunny chow needs a curry thick enough to soak into bread without instantly collapsing it; reduce until the sauce clings to potatoes and chickpeas before filling the loaf. Slow cooker: cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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