Serve with a vegetable curry, rice, chapatti or naan.
Serves 4 as a side dish.
- 1 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 onion, diced
- ½ tsp turmeric
- 2 heaped tsp fresh grated ginger plus 2 crushed cloves of garlic (or 1 tbsp garlic and ginger paste)
- 2 tsp garam masala
- Black pepper, to taste
- ½ green chilli, deseeded and chopped finely (optional)
- ½ carton (250ml) passata/creamed tomatoes
- 1 tin chickpeas, drained
Add the onion and cook gently for a couple of minutes.
Add the garlic, ginger, chilli, pepper and turmeric and cook for another minute or so.
Add the passata and drained chickpeas and simmer gently for around 20-30 minutes.
Stir in the garam masala and add some fresh, chopped coriander before serving.
Alternatives: If you don't like chickpeas, you could use any other tinned beans instead.
To make into a main meal, add some fresh chopped spinach, sliced mushrooms and a chopped green pepper before adding the passata. Cook for a few minutes to soften before adding the passata and chickpeas.
Can be frozen, but the chickpeas may go a little mushy when re-heated!
Slow cooker method: Put all the ingredients in the slow cooker and mix well. Cook on low for 6-8 hours. Pin It