Vegan chickpea and tomato bhuna

Vegan chickpea and tomato bhuna

Made with Polpa

The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it brings together the tomato juice with its most pulpy part, chopped into extremely fine pieces, a feature which makes it right for long cooking times even at high temperatures, like in the oven. It is ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta

60 min (COOK TIME: 60 min)

Easy

4 people

Ingredients

  • 3 large onions, chopped
  • 200 ml of sunflower oil
  • 1 star anise
  • 5 cardamom pods
  • 1 tsp cumin seeds
  • 1 stick of lemongrass, bashed
  • 1 knob of ginger, 2 inches long, half chopped, half grated
  • 4 garlic cloves, chopped
  • 2 limes, zested and juiced
  • 1 tbsp of curry powder
  • 400 g of Mutti Polpa chopped tomatoes, (1 tin)
  • 2 tbsp of Mutti Concentrato tomato purée
  • 300 g of chickpeas, drained from a tin salt
  • 1 handful of coriander, finely sliced
  • basmati rice, and/or flatbreads, to serve
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Method

  1. Pour the oil into a large heavy-bottomed saucepan and place over a medium heat. Add the star anise, cardamom, cumin seeds, lemongrass, garlic and the chopped ginger. Fry for a few minutes until very fragrant and the ingredients turn golden, then remove from the heat and set aside to cool slightly.
  2. Pass the oil through a fine sieve into a clean pan, discarding the solids. Place the pan back over a medium heat and fry the onions for 5 minutes until soft but not coloured. Pour in enough water to just cover the onions, then leave to simmer until the water has evaporated and the onions start to release the absorbed oil, stirring regularly.
  3. Add the curry powder and cook out for 2 minutes, then stir in the tomato purée and cook for a further minute. Pour in the tomatoes and chickpeas, give everything a good stir, then leave to simmer gently for 30 minutes.
  4. When ready to serve, stir in the grated ginger along with the lime zest and juice. Season with salt, garnish with the coriander and serve with rice and/or flatbreads.

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Also made with: Polpa


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