Serve this side as part of an Indian meal for a healthy bit of spice
Prep:15 mins Cook:15 mins
Nutrition per serving
2 tbsp vegetable oil
1 tsp cumin seeds
1-2 red chillies, deseeded and chopped
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
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.