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Vegan chickpea and tomato bhuna

by
Paul Foster
Vegan chickpea and tomato bhuna

PT1H

First published in 2020
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Ingredients

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Method

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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
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
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
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
First published in 2020
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Paul Foster }
Paul Foster

Focused, skilled and intelligent, Paul Foster works with the materials he has around him to create extraordinary dishes which sing with a vibrancy perfectly in tune with their surroundings.

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