We’re at that time of the week when the fridge is bare! Time to conjure up something with the softening red pepper and larder staples of onions, garlic and chilli. In the press are tins of tomatoes, chickpeas and my collection of spices. I decide to put that pepper out of its misery by roasting it in the oven to bring out its sweetness and to give it a slightly charred taste. And with the tomatoes and chickpeas, I make my version of Chana Masala. I add mango powder to the spice mix – yes, it does make a difference but it can be left out. I have to admit that I only bought it at the Asian Market as I was curious and then had to go looking for recipes to use it in!

It’s not traditional as I have no tamarind to add to the mix but the Teen declares it to be ‘unreal’ so that is praise enough for me!

Serves 4

Ingredients
1 red pepper, whole
3 tbsp, sunflower oil
I medium onion, chopped finely
3 cloves garlic, chopped finely
2 tbsp fresh ginger, grated
½ tsp, cumin seeds
1 tsp, chopped chilli from jar or 2-3 fresh chilis, chopped finely
1 tsp, ground cumin
1 tsp, ground coriander
1 tsp, mango powder (optional)
1 tsp, garam masala
1 tsp, turmeric
¼ – ½ tsp, salt
2 tins chickpeas, drained and rinsed
1 tin, chopped tomatoes
6 dried curry leaves
1 tbsp, lemon juice

Method
1. Heat the oven to 200 C degrees
2. Place red pepper on the rack and roast for 20-25 minutes, turning twice through the roasting process
3. While the pepper is roasting, heat the oil in a large saucepan
4. Fry cumin seeds for 1-2 minutes
5. Add the onion and cook for 8-10 minutes until soft
6. Add the garlic and cook for 2 minutes
7. Add the chilli and ginger and cook for a further 2 minutes
8. Add the ground cumin, ground coriander, mango powder, garam masala, turmeric, salt and combine thoroughly with the onion mix
9. Add the chopped tomatoes, chickpeas, curry leaves and lemon juice
10. Slice the roasted pepper into thin strips and add to the mix
11. Reduce to a simmer and cook for 20 minutes
12. Serve with flat breads or rice