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&title;UnknownBBC GoodFoodI was looking for a chickpea or potato addition to a curry
meal which didn’t involve spinach, and came across
this. It looked a bit mild for our tastes, though, so I have
beefed it up and changed the way you cook it.In a cast-iron pan dry-fry the for a minute or so to release the
flavour. Tip them into a mortar and leave to cool.Add the to the pan and make it hot, then gently fry
the for a few seconds each side (it will go paler and
blister slightly). Take it out and put it on kitchen towel to
drain.In the hot oil fry the for a
few minutes until it softens, then turn down the heat and cook
it starts to go golden brown, about 10 minutes, then add the
and cook gently for 5 minutes more.While it’s frying, grind the now-cooled finely.Add to the onion mix with the .In a fireproof covered dish, stir the with the
spice and onion mix and the so the chickpeas are well
coated.Add the and cook on the hob or in the
oven at 180°C until
tomatoes are soft and the sauce is thick and pulpy,
about 15 minutes.Sprinkle with the and serve with rice.