Bold Bean Co

Directions

1. step 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. step 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. step 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. step 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. step 5

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