It’s always interesting to see how many ways there are to use the same ingredients to create different dishes.
The other day I made a roasted pepper chickpea hummus…..
(click image for hummus recipe link)
……and here’s another great way to use chickpeas and peppers: in a quick wok curry…..
The heat in this curry comes from the roasted pepper…but feel free to add a teaspoon or two of chilli powder if you like a hotter spicy curry….
…hope you like this quick and easy supper…
CHICKPEA AND MUSHROOM CURRY IN A ROASTED PEPPER AND TOMATO SAUCE
- 4-5 tbs. olive oil
- a large hot pepper such as ‘Ramiro’: approx. 150 gms.
- approx. 300gms. tomatoes
- 5 garlic cloves
- 350gms. chestnut mushrooms
- 450gms. pre-cooked chickpeas
- 1 white or yellow onion
- 4cm. of fresh ginger
- 1 tsp. turmeric
- 2 tsps. coriander seeds
- 1 tsp. cumin seeds
- 1-2 tsps. salt
- 1/2 tsp. black pepper corns
- 3 tbs. tomato puree
- 100-150ml. water
- 3-4 tbs. non-dairy yogurt
- A big handful of fresh coriander
- optional : 1-2 tsps. chilli powder
Pre-heat oven to Gas Mk. 9 / 240C
(Cooks’s note: the peppers, tomatoes and garlic can be roasted in advance….)
- Slice the pepper in half, remove the stalk.
- Place the pepper halves, (I included seeds and pith), the washed tomatoes and the unpeeled garlic cloves in a roasting tray.
- Drizzle with 1 tbs. olive oil.
- Cover with silver foil.
- Roast for 45 mins.
- Remove from oven, allow to cool enough to handle, and then remove pepper and tomato skins.
- Squeeze out roasted garlic from sheathes.
- Discard the skins of the roasted vegetables.
- Meanwhile, peel and roughly chop onion.
- Peel and roughly chop ginger.
- Place roasted pepper, roasted tomatoes, roasted garlic, all juices from roasting tin, onion and ginger in blender and blitz until smooth. Set aside.
- Grind turmeric, coriander seeds, cumin seeds, black peppercorns and salt together to form a fine powder.
- Finely chop fresh coriander.
- Cut mushrooms into chunky slices.
- In a wok, on a stand, over a high heat, add 2 tbs. oil.
- When the oil is hot, add sliced mushrooms and sauté for 3 mins.
- Remove mushrooms from wok, onto a plate lined with kitchen towel. Set aside.
- Reduce heat under wok to low-medium.
- Add a further 1 tbs. olive oil to wok.
- Add ground spices (and chilli powder if using) – and sauté gently for 30 secs. Until fragrant. Avoid burning.
- Add tomato/pepper/onion paste to wok.
- Bring to a gentle simmer, and cook through for 5 mins.
- Add 100ml. water and 3 tbs. tomato puree. Stir to combine.
- Cook for a further 3 mins.
- Add pre-cooked chickpeas.
- Stir in. Cover.
- Simmer gently for 20 mins. or so.
- Add sautéed mushrooms and more water as necessary to reach desired consistency.
- The sauce shouldn’t be too thin … it’s nice when it coats the chickpeas….
- Recover, and cook through gently for a further 15 mins.
Just before serving:
- Adjust seasonings…I added a pinch more salt.
- Add 3-4 tbs. non-dairy yogurt such as plain soy or coconut yogurt.
- Add half the chopped fresh coriander.
- Stir to combine and warm through : 2 mins.
Serve with rice and/or flat breads….
…and garnish with the remaining fresh coriander and a spoonful of coconut yogurt…