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    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

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    Gluten-Free

  • G*

    Gluten-Free Option

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    Dairy-Free

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Rated 5.0 by 1 user.

Hot Sauce Chickpeas with Turmeric Potatoes

"There's a hole-in-the-wall shop in the souq (Manama's local market), that's been around for much longer than I have , called Aloo Basheer. They serve spicy chickpeas and spicy potato samosas, with the same spicy red sauce that is the perfect balance of chilli heat and acidity, and it's become an essential part of the Bahraini street-food-scene. This dish is inspired by Aloo Basheer, which I have to say is not quite the real deal, but a close second. these chickpeas are not for the chilli-averse, but a spoonful of cold yoghurt often does the trick to temper their heat." - Noor Murad

Photo credits: Matt Russell

Feeds: 4

Ingredients

For the hot sauce

2 large red (bell) peppers, stems and seeds removed, quartered (320g/11¼oz)

60g (2¼oz) mild red chillies (about 3), left whole

2 plum tomatoes (240g/8½oz), halved

1 tbsp olive oil

5 tbsp apple cider vinegar

For the potatoes

350g (12oz) floury potatoes such as Maris Piper, peeled and cut into 3-4cm (1¼-1½in) chunks

½ tsp ground turmeric

3 tbsp olive oil

10 fresh curry leaves (from 1-2 stems)

½ tsp black mustard seeds

juice of ½ lime

10g (¼oz) coriander (cilantro) leaves and soft stems, roughly chopped to serve

fine sea salt and freshly ground black pepper

For the chick peas

3 tbsp olive oil

5 garlic cloves, crushed

1½ tsp cumin seeds, roughly crushed using a pestle and mortar

1 tsp paprika

1 jar of Queen Chickpeas, drained, or 2 x 400g tins chickpeas

½ tsp sugar

Directions

1

preheat the oven to 230°C fan/250°C/500°F/Gas mark 9 (or as high as your oven will go). Place the peppers, chillies and tomatoes on a medium tray lined with baking paper and drizzle over the tablespoon of oil, arranging the peppers and tomatoes skin-side up. Bake for 22-25 minutes, turning halfway, or until softened and charred in places. Set aside to cool slightly and, once coll enough to handle, peel and discard the pepper and tomato skins, and discard the chilli stems (remove the seeds too if you prefer it less hot). Add everything to a blender with the vinegar and blitz until completely smooth. Set aside.

2

Add the potatoes to a saucepan and pour over enough water to cover by about 3cm (1¼in). Add 2 teaspoons of salt and the turmeric and bring to a simmer. cover with a lid, turn down the heat to medium, and cook for 10 minutes, or until cooked through.

3

Meanwhile, make the chickpeas. Add the oil to a medium sauté pan over a medium-high heat. Add the garlic, cumin and paprika and cook for 1 minutes, until fragrant but not browned. Stir in the chickpeas, sugar and ¾ teaspoon of salt and cook for 2 minutes more, stirring occasionally, until nicely coated in the spices. Stir in the hot sauce and 3 tablespoons of water, turn down the heat to medium and cook over a medium heat for a further 5 minutes, stirring occasionally, until the chickpeas are nicely coated in the sauce and everything is heated through.

4

Once the potatoes are cooked, drain well and set aside. Rinse out and dry the pan and return it ti a medium-high heat with the 3 tablespoons of oil. Once hot, add the curry leaves and fry for about a minute until the leaves turn translucent. Add the mustard seeds - they should sizzle right away - and remove the pan from the heat. Stir in the drained potatoes and the lime juice.

5

Divide the chickpeas between shallow bowls and top each with the turmeric potatoes and the chopped coriander.

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