| | | | Creamy Chick Peas coated in a rich, spicy tomato masala sauce... | Serves: | 4 | Preparation Time: | 10 mins | Cooking Time: | 20-30 mins | Ingredients: | 800g canned Chickpeas, rinsed and drained
| | | 1 Onion chopped
| | | 1 tbsp Coconut Oil
| | | 1 tin Chopped Tomatoes
| | | Salt to taste
| | | 1 tsp Ground Turmeric
| | | 1 tsp Garam Masala
| | | 1 tsp Ground Coriander
| | | 1 tsp Ground Cumin
| | | Garlic - 2 tsp crushed
| | | Ginger - 1 tsp chopped
| | | Green Chillies - 1 tsp chopped
| | | Fresh Coriander - handful
| | Method: | • Heat the Coconut Oil in a pan, add the Onions and cook until brown, stirring occasionally.
• Now make the spicy tomato masala sauce. Add the Chopped Tomatoes, Salt, if using, Ground Turmeric, Garam Masala, Ground Coriander, Ground Cumin, Chillies, Garlic, Gingerand stir.
• Simmer for 5 -10 minutes with the lid on, stirring occasionally, until the masala sauce 'splits' and oil appears on the surface.
• Gently stir in the Chickpeas and add boiling water until the masala sauce is your desired consistency.
• Then cook over a medium heat for 5 minutes until the Chick Peas are warmed through.
• Add the Fresh Coriander and serve hot. |
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