Vegan, Vegetarian

Chana Masala with Roasted Pepper

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 spicesout 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

Standard
Vegetarian

Spiced roast potatoes with chickpeas

I’m always buying bags of baby potatoes and coming up with different ways to use them beyond steaming and boiling. It can bepotatoes roasting them with garlic, rosemary, sea salt and olive oil – in their skins until golden brown – or steaming them to use cold in a chunky potato salad (made with any one of four mayonnaises: ordinary, garlic, ordinary mixed with chive or curried).

In the winter, the Teen likes one bowl dinners that can be eaten without cooking anything else like rice or vegetables to accompany them. With a bag of baby roasters available, I decided to make a hearty spiced potato and chickpea dish. I roasted the potatoes separately – in their skins – and added in at the end just before serving. It turned out to be rather delicious and a welcome change from older potatoes as these small ones retained their sweet taste.

Method
1lb, baby roaster potatoes cut into chunks
Sunflower oil
Sea salt
1 onion, chopped finely
2 cloves garlic, chopped finely
1 tbsp, grated fresh ginger
1 chilli, chopped finely
1 tsp, cumin seeds
1 tsp, ground coriander
1 tsp, ground cumin
½ tsp, turmeric
½ tsp, garam masala
½ tsp, mango powder
1 tin, chopped tomatoes
1 tin, chick peas, drained
½ cup water

Method
1. Pre-heat fan oven to 200C degrees
2. Rinse the starch off the potatoes, dry, put into a bowl adding just enough sunflower oil to coat them and a sprinkling of sea salt
3. Heat a baking tray in the oven and when hot, tip the potatoes on to roast for 15-20 minutes until golden brown
4. While the potatoes are roasting, heat 2 tablespoons of oil in a large saucepan
5. Add the onion and cook for about 8 minutes until soft
6. Add the garlic and cook for 2 minutes
7. Add the ginger and cook for minute
8. Add the cumin seeds and cook for a minute
9. Add the ground coriander, ground cumin, mango powder, garam masala and turmeric until combined with the onion mix
10. Add the tomatoes, water and chickpeas
11. Simmer over a gentle heat for 15 minutes
12. Using a slotted spoon, add the roast potatoes to the mix
13. Serve immediately*

* Although this is a vegan recipe, I enjoyed a dollop of greek yoghurt on the top of mine

 

Standard