Vegan chickpea and tomato bhuna
by Paul Foster

Ingredients

Fruit & Vegetables

  • 3 large onions, chopped
  • 4 garlic cloves, chopped
  • 2 limes, zested and juiced

Oils & Vinegars

  • 200ml of sunflower oil

Spices & Dried Herbs

  • 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
  • 1 tbsp of curry powder

Store Cupboard

  • 400g of tinned chopped tomatoes, (1 tin)
  • 2 tbsp of tomato purée
  • 300g of chickpeas, drained from a tin
  • salt
  • basmati rice, and/or flatbreads, to serve

Salad & Fresh Herbs

  • 1 handful of coriander, finely sliced