Heat your largest non-stick wok or pan,
tip in the cumin seeds and toast for a few
secs. Remove. Add the oil to the pan and
fry the onions for 5 mins until starting to
colour. Add the mince, ginger and garlic,
and cook, breaking up the mince with
your wooden spoon, until no longer pink.
Drain any excess liquid or fat from the pan.
Stir in the tomatoes, toasted cumin,
remaining spices and harissa – add more
spice if you like an extra kick. Add the
peppers, chickpeas, three-quarters of the
chopped coriander and the stock. Cover
and cook for 40 mins, stirring occasionally,
until the sauce is slightly thickened.
Remove from the heat. Cool, then stir
in the remaining chopped coriander.
Can be served or frozen at this point.
Pack into freezer bags and smooth
the mince through the bag to flatten.
Use within 3 months. To serve, remove
from the bags and heat from frozen in
a pan on the hob with a little water until
bubbling hot, then scatter with coriander.