-
Prep:15 mins
Cook:15 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 150
-
fat 8g
-
saturates 1g
-
carbs 15g
-
sugars 3g
-
fibre 3g
-
protein 6g
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salt 0.35g
Ingredients
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- 1-2 red chillies, deseeded and chopped
- 1 clove
- 1 small cinnamon stick
- 1 bay leaf
- 1 onion, finely chopped
- ½ tsp ground turmeric
- 2 garlic cloves, finely chopped
- 400g can chickpeas, rinsed and drained
- 1 tsp paprika
- 1 tsp ground coriander
- 2 small tomatoes, chopped
- 1 tbsp chopped coriander
Method
Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.
Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.
