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Spiced Chick Peas

ingredients

serves 6
450 g (1 lb) chickpeas, soaked overnight in cold water
3 tbsps oil
1 large onion, chopped
2 bay leaves
2 green chillies, sliced in half lengthways
2.5 cm (1 inch) piece cinnamon stick
2.5 cm (1 inch) piece fresh root ginger, grated
4 cloves garlic, crushed
1 1/2 tsps ground coriander 4 cloves, ground
1 tsp cumin seeds, ground
Seeds of 4 large black cardamoms, ground
Seeds of 4 small cardamoms, ground
300 ml (10 fl oz) tinned tomatoes, chopped
1/2 tsp black pepper
1/2 tsp salt
6 sprigs fresh coriander leaves, chopped

method

1. Cook the chickpeas in their soaking water, until they are soft. Drain and reserve 225 ml (8 fl oz) of the cooking liquid.

2. Heat the oil in a frying pan and fry the onions gently, until they are soft, but not coloured. Add the bay leaves, chillies, cinnamon, ginger and garlic and fry for a further 1 minute.

3. Stir in the ground spices, the tomatoes and the salt and pepper.

4. Add the reserved chickpea cooking liquid and the drained chickpeas. Mix well. Sprinkle with the chopped coriander leaves, cover and simmer for 10 minutes, adding a little extra liquid, if necessary

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