2 tbsp (30 ml) corn oil
2 onions, skinned and sliced
1 garlic clove, skinned and crushed
8 oz (225 g) mushrooms, sliced
400 g (14 oz) can chick-peas, drained
350 g (12 oz) tomatoes, cut into wedges
1 1/4 cup (1/2 pint) 300 ml low-fat natural yogurt
1 tbsp (15 ml) chopped gherkin
salt and pepper, to taste
1 tbsp (15 ml) chopped fresh parsley
1 gherkin, to garnish
2 onions, skinned and sliced
1 garlic clove, skinned and crushed
8 oz (225 g) mushrooms, sliced
400 g (14 oz) can chick-peas, drained
350 g (12 oz) tomatoes, cut into wedges
1 1/4 cup (1/2 pint) 300 ml low-fat natural yogurt
1 tbsp (15 ml) chopped gherkin
salt and pepper, to taste
1 tbsp (15 ml) chopped fresh parsley
1 gherkin, to garnish
method
1. Heat the oil in a large frying pan or saucepan, then add the onions and cook for 3 minutes.
2. Add the garlic and mushrooms and cook for 2 minutes.
3. Add the chick-peas and tomato wedges and cook, stirring, for 3 minutes, until the chick-peas are lightly browned and the tomatoes are softened.
4. Stir in the yogurt and chopped gherkin and season.
5. Heat gently, stirring, but do not boil or the yogurt may curdle.
6. Turn into a serving dish, sprinkle with the chopped parsley and garnish with a gherkin 'fan': slice the gherkin lengthways from the wide end three or four times, leaving the stalk end intact, then spread them open.
7. Serve at once.
2. Add the garlic and mushrooms and cook for 2 minutes.
3. Add the chick-peas and tomato wedges and cook, stirring, for 3 minutes, until the chick-peas are lightly browned and the tomatoes are softened.
4. Stir in the yogurt and chopped gherkin and season.
5. Heat gently, stirring, but do not boil or the yogurt may curdle.
6. Turn into a serving dish, sprinkle with the chopped parsley and garnish with a gherkin 'fan': slice the gherkin lengthways from the wide end three or four times, leaving the stalk end intact, then spread them open.
7. Serve at once.
serving amount
serves 4
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