Bombay Spiced Chickpeas & Tomatoes

The monthly newsletter from Schwartz [www.schwartz.co.uk] arrived in my inbox today. Schwartz is a well known brand of herbs and spices in the UK and I regularly use their products. They do some very good spice mixes that can be added to stir-fries for a quick meal. Their website has a wide range of recipes and is a site I rate very highly. This recipe for Bombay Spiced Chickpeas & Tomatoes was in the newsletter and I will be trying it out next week as my vegetarian meal-of-the-week.

This quick and easy vegetarian curry, spiced with a medium-heat Curry Powder, is delicious served with naan bread and Greek yoghurt, for a delicious mid-week meal for all the family. Serves 4.

Ingredients

• 25g (1oz) butter
• 2 onions, sliced
• 2 tbs Schwartz Medium Curry Powder
• 15 cherry tomatoes, quartered
• 2 x 400g tin chickpeas
• Juice of 1 lemon
• 1 tbs sugar
• 125ml (4fl oz) water
• 6 mini naan bread
• 200g (7oz) Greek-style natural yoghurt
• Schwartz Sea Salt and Black Pepper to season

Method

1. Heat the butter in a frying pan and fry the onion over a low-heat for 10 minutes, until softened and golden brown.
2. Add the Medium Curry Powder and fry for 1 minute to release the flavours. Add the tomatoes, chickpeas, lemon juice, sugar and water and bring to the boil. Reduce the heat and simmer for 10 minutes, until the sauce has thickened. Season to taste.
3. Delicious served with warm naan bread and natural yoghurt.

Potato and Chickpea Balti

At least once a week I have a vegetarian meal. Apart from it being a good way to have my 'five-a-day' and eat healthily, I enjoy meat-free food. However, I am quite fussy about vegetables - I will not eat cauliflower under any circumstances - so it is also a good way of trying out new ingredients. This easy to make curry is one of my favourites. It will serve 2 but I like to keep half for the next day and eat it in pitta bread or a chapati wrap.

Ingredients
1 small onion, quartered
1 clove of garlic
1 large red chilli, deseeded and halved
2cm piece of fresh root ginger, peeled
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground turmeric
1 tsp paprika
1 tbsp vegetable oil
175g potatoes, cubed and parboiled
200g tinned chickpeas, drained
400ml vegetable stock
1 small green pepper, deseeded and cut into squares
salt and freshly ground black pepper to taste
handful of fresh chopped coriander leaves to garnish

Method
1. Put the onion, garlic, chilli, ginger and spices into a food processor and whizz to a fine paste.

2. Heat the oil in a wok and fry the paste for 2 minutes, stirring constantly to bring out the flavour of the spices. Add the potatoes, chickpeas and stock. Mix well and bring to the boil. Cover and simmer for 15 minutes.

3. Add the green peppers and cook, uncovered, for a further 10 minutes, until the vegetables are tender.

4. Sprinkle the chopped coriander leaves over the top.

5. Serve with Basmati rice and naan bread.