Chickpea and Roasted Tomato and Garlic Curry
Prep time
Cook time
Total time
Chickpea and Roasted Tomato and Garlic Curry resulted as a consequence of one of my friends had issues with gallstones; I had to rustle up a dish that was oil free for him. What I love about this dish is the caramelised flavours of the garlic and tomato that melt with the curry.
Author: Edward Daniel
Recipe type: Main
Cuisine: Vegan, No oil
Serves: 6
Ingredients
- 200g chickpeas soaked and cooked (this will yield about 450g of chickpeas)
- 400g tomatoes
- 1tbs balsamic vinegar
- ½ bulb of garlic
- 1 onion
- 200ml filtered water
- 1tbs sumac
- 1tbs cumin
- 1tbs coriander powder
- Few sprigs of dill
- 2tbs nutritional yeast
- 1tbs lemon juice
- Salt and pepper to season
- Garnish
- Few sprigs of dill
Instructions
- Preheat oven to gas mark 180 degrees Celsius.
- Place the tomatoes in an ovenproof dish and baste on the balsamic vinegar.
- Place the garlic in a separate dish and dry roast,
- Bake the tomatoes and garlic in the oven for about 20 minutes. Remove from the oven and set aside.
- Once the garlic has cooled, peel off the skin. Chop the tomatoes and garlic.
- In a large saucepan, sauté the onion in the filtered water for a few minutes until the onion turns translucent. Add the spices, dill and chickpeas. Bring to the boil. Simmer for a few minutes. Stir in the tomatoes, balsamic vinegar and garlic. Switch off the heat.
- Add the nutritional yeast, squeeze in the lemon juice and season with salt and pepper. Place a lid on top of the saucepan until ready to serve.
- Place the broth into a blender in batches and whizz till a fine consistency. Return to the saucepan.
- Squeeze juice of half an orange and season with salt and pepper.
- Garnish with dill.
- Serve with rice.
