Hot Sauce Chickpeas with Turmeric Potatoes
"There's a hole-in-the-wall shop in the souq (Manama's local market), that's been around for much longer than I have , called Aloo Basheer. They serve spicy chickpeas and spicy potato samosas, with the same spicy red sauce that is the perfect balance of chilli heat and acidity, and it's become an essential part of the Bahraini street-food-scene. This dish is inspired by Aloo Basheer, which I have to say is not quite the real deal, but a close second. these chickpeas are not for the chilli-averse, but a spoonful of cold yoghurt often does the trick to temper their heat." - Noor MuradPhoto credits: Matt Russell
Source: Bold Bean Co
Ingredients
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- large red peppers, stems and seeds removed, quartered
- mild red chillies , left whole
- plum tomatoes , halved
- olive oil
- apple cider vinegar
- floury potatoes such as Maris Piper, peeled and cut into 3-4cm chunks
- ground turmeric
- fresh curry leaves
- black mustard seeds
- juice of ½ lime
- coriander leaves and soft stems, roughly chopped to serve
- fine sea salt and freshly ground black pepper
- garlic cloves, crushed
- cumin seeds, roughly crushed using a pestle and mortar
- paprika
- jar of Queen Chickpeas, drained, or 2 x 400g tins chickpeas
- sugar