This content is for Great British Chefs Club members only.
Already a Silver or Gold member? Sign in here.
Vegan chickpea and tomato bhuna
Item 1 of 1
Ingredients
Metric
Imperial
- 3 large onions, chopped
- 200ml of sunflower oil
- 1 star anise
- 5 cardamom pods
- 1 tsp cumin seeds
- 1 stick of lemongrass (1), bashed
- 1 knob of ginger, 2 inches long, half chopped, half grated
- 4 garlic cloves, chopped
- 2 limes, zested and juiced
- 1 tbsp of curry powder
- 400g of tinned chopped tomatoes, (1 tin)
- 2 tbsp of tomato purée
- 300g of chickpeas, drained from a tin
- salt
- 1 handful of coriander, finely sliced
- basmati rice, and/or flatbreads, to serve
SAVE RECIPE
Method
1
Pour the oil into a large heavy-bottomed saucepan and place over a medium heat. Add the star anise, cardamom, cumin seeds, lemongrass, garlic and the chopped ginger. Fry for a few minutes until very fragrant and the ingredients turn golden, then remove from the heat and set aside to cool slightly
- 200ml of sunflower oil
- 1 star anise
- 5 cardamom pods
- 1 stick of lemongrass (1), bashed
- 1 tsp cumin seeds
- 4 garlic cloves, chopped
- 1 knob of ginger, 2 inches long, half chopped, half grated
2
Pass the oil through a fine sieve into a clean pan, discarding the solids. Place the pan back over a medium heat and fry the onions for 5 minutes until soft but not coloured. Pour in enough water to just cover the onions, then leave to simmer until the water has evaporated and the onions start to release the absorbed oil, stirring regularly
- 3 large onions, chopped
3
Add the curry powder and cook out for 2 minutes, then stir in the tomato purée and cook for a further minute. Pour in the tomatoes and chickpeas, give everything a good stir, then leave to simmer gently for 30 minutes
- 1 tbsp of curry powder
- 2 tbsp of tomato purée
- 400g of tinned chopped tomatoes, (1 tin)
- 300g of chickpeas, drained from a tin
4
When ready to serve, stir in the grated ginger along with the lime zest and juice. Season with salt, garnish with the coriander and serve with rice and/or flatbreads
- 2 limes, zested and juiced
- salt
- 1 handful of coriander, finely sliced
- basmati rice, and/or flatbreads, to serve
First published in 2020
discover more:
You may also like
SITES
© Great British Chefs 2023
Get in touch