Recipe

Spiced chickpeas with tomatoes

Sep 30, 1974 2:00pm
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Spiced chickpeas with tomatoes
  • 1 tablespoon ghee
  • 2 medium brown onions (300g), chopped finely
  • 2 clove garlic, crushed
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1/4 teaspoon cardamom seeds
  • 1 teaspoon chilli powder
  • 1 large kumara (500g), chopped coarsely
  • 2 cup (500ml) vegetable stock
  • 1 tablespoon tomato paste
  • 300 gram can chickpeas, rinsed, drained
  • 4 medium tomatoes (760g), peeled, seeded, chopped finely
  • 1/3 cup (65g) red lentils, rinsed
  • 2汤匙finely chopped fresh coriander

Method

Spiced chickpeas with tomatoes
  • 1
    Heat ghee in large saucepan; cook onion and garlic, stirring, until onion softens. Add spices; stir over heat until fragrant.
  • 2
    Add kumara, stock, paste, chickpeas, tomato and lentils; simmer, covered, about 15 minutes or until lentils are soft. Stir in coriander.
  • 3
    Serve with low-fat yoghurt, extra coriander and couscous, if desired.

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