Chickpea Masala
- 1 tbsp oil
- 2 sliced onions
- 1 tbsp chopped ginger
- 2 crushed garlic cloves
- 1 green chilli, thinly sliced
- ½ tsp each of cumin seeds, mustard seeds, garam masala and turmeric
- 1 tsp ground coriander
- 400g tin of chickpeas, drained
- 4 tomatoes, cut into wedges
- 2 tsp veg stock powder
- Cooked rice, to serve
- Raita, to serve
- Pomegranate seeds, to serve
- Heat the oil in a large pan, and gently cook the onions, garlic, ginger and chilli for 15 mins. Add the spices and chickpeas - along with the liquid from the can and ¾ of a can of water - the tomatoes and veg stock powder. Simmer for 10 mins, then roughly mash and serve with rice, pomegranate seeds and raita.
35 mins
2 serving