Bombay Spiced Chickpeas Tomatoes Recipes

BOMBAY POTATOES

Steps:

• Put the ginger, garlic and four tomatoes into a food processor and blitz until smooth. Set aside.
• Put the potatoes in a large saucepan. Cover with cold water and bring to a simmer over a medium heat. Cook for 8-10 mins, or until just tender. Drain and leave to steam dry.
• Meanwhile, heat the oil in a large non-stick frying pan over a medium heat. Add the onions and a large pinch of salt and fry for 15 mins, or until the onions are golden and sticky. Add the chillies, mustard seeds, ground coriander, turmeric, cumin and garam masala to the pan and fry for another 2 mins. Tip in the tomato mixture and bring to a gentle simmer, then carefully stir in the potatoes and remaining tomatoes. Season to taste. Gently simmer the Bombay potatoes for a few mins until everything is warmed through, then serve topped with the coriander.

INDIAN-SPICED ROASTED CHICKPEAS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Stir together the chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread the chickpea mixture in a single layer on the prepared baking sheet.
• Roast in the preheated oven until the chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

BULGAR, CHICKPEAS, & TOMATOES

Steps:

• Heat oil over medium heat.
• Stir & saute onion 2 minutes until soft.
• Add tomatoes. Stir and cook 3-4 minutes until pastelike.
• Add chickpeas, 1/2 tsp salt, & parsley. Cook 10 minutes on lowish heat, stirring gently.
• Add bulgar, 1 cup water, & 1/2 tsp salt. Stir & bring to a simmer.
• Cover, turn heat to very low & simmer 35 minutes.
• Turn off heat. Remove lid & quickly cover pot with a dishtowel.

BOMBAY SPICED CHICKPEAS & TOMATOES

Steps:

• Heat the butter in a frying pan and fry the onion over a gentle heat for 10 minutes, until softened.
• Add the Medium Curry Powder and fry for 1 minute.
• Add the remaining ingredients and bring to the boil.
• Reduce the heat and simmer for 10 minutes, until the sauce has thickened. Season to taste.

CROCK-POT BOMBAY POTATOES RECIPE

Steps:

• In a large skillet set over medium-high heat add the olive oil and the mustard seeds and cook the mustard seeds until they begin to pop.
• Add the diced onions to the skillet and cook for about 4 to 5 minutes until the onions are translucent.
• Add the Garam masala spice mixture, ground ginger, ground turmeric, ground cumin, chili powder, and red pepper flakes to the skillet and cook for a 2 to 3 minutes while stirring to really get the spices warmed up and activated.
• Turn the heat off and add the potatoes and diced tomatoes to the skillet and toss them in the spice/onion mixture being sure to coat the potatoes well in the mixture.
• Add the salt and pepper and give it one last stir.
• Pour the potatoes from the skillet into a 6 quart or larger slow cooker and cover and cook for 4 to 6 hours on LOW.
• When potatoes are done cooking sprinkle with cilantro or flat leafed parsley if desired for a nice pop of color and fresh flavor.