A lovely vegan dish with a bit of a kick to it!
I thought it was going to make a bigger batch than it actually did, and so I added a whole chilli, use only half of it if you like it a bit spicy and leave it out if you prefer mild foods.
(Serves 1 as a main, 2 as a side)
300g can chickpeas (180g soaked and drained)
1/2 tsp salt
1 tbsp coconut oil (/olive oil, or 30g butter)
1/2 onion, chopped
1 small cinnamon stick
3 whole cloves
1 garlic clove, crushed
1/2-1 green or red chilli, deseeded and finely chopped
1/2 tsp ground ginger
1 tsp ground coriander
100g tomatoes, chopped
1 tsp Garam Masala
Fresh coriander to garnish
Rice or naan to serve
- Start by heating the oil or butter up in a small casserole. Add the onion and garlic and soften for a few minutes. Now, add the spices, chilli, and tomatoes.
- After a few minutes, add the water and chickpeas and leave to simmer for about 20-25 minutes.
- Once done, serve up on a bed of rice or some naan bread. Enjoy!
All Colour Indian Cookbook, No. 125