A sunny, spicy dish that is as good cold as it is hot. Serve it on a bed of rice for a vegetarian main course.
2 tbsps oil
1 small onion, finely chopped
1 clove garlic, crushed
1 small piece fresh ginger, grated
1 tsp ground coriander
1 tsp chilli powder
1/4 tsp ground turmeric
120 g (4 oz) canned tomatoes, roughly chopped, plus juice
1 green chilli, seeded and chopped
Salt
2 sprigs fresh coriander, chopped
1 bay leaf
430 g (15 oz) canned chickpeas
4 cardamoms
Juice of 1 lemon
1 small onion, finely chopped
1 clove garlic, crushed
1 small piece fresh ginger, grated
1 tsp ground coriander
1 tsp chilli powder
1/4 tsp ground turmeric
120 g (4 oz) canned tomatoes, roughly chopped, plus juice
1 green chilli, seeded and chopped
Salt
2 sprigs fresh coriander, chopped
1 bay leaf
430 g (15 oz) canned chickpeas
4 cardamoms
Juice of 1 lemon
method
1. Put the oil in a casserole and add the onion garlic, ginger and ground spices. Cook for 1 minute on HIGH.
2. Add the tomatoes and juice, chilli, salt, coriander and bay leaf. Add the chickpeas and half of their liquid, salt, cardamoms and lemon juice and cover the casserole.
3. Cook on HIGH for 4 - 6 minutes or until completely heated through. Remove the bay leaf before serving.
2. Add the tomatoes and juice, chilli, salt, coriander and bay leaf. Add the chickpeas and half of their liquid, salt, cardamoms and lemon juice and cover the casserole.
3. Cook on HIGH for 4 - 6 minutes or until completely heated through. Remove the bay leaf before serving.
serving amount
serves 4 - 6
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more information
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