200g dried chickpeas (or one 400g tin)
1 onion, finely chopped
75ml olive oil
2-3 red chillies
1 400g tin chopped tomatoes
2 tsps cumin seeds
a handful of chopped fresh coriander
(or 1 tbsp of dried coriander leaves)
salt & pepper

Serves four

This recipe has never failed me & is really quite simple. If using dried chickpeas, you’ll need to soak them overnight and then boil them in lots of unsalted water until tender. This normally takes about an hour, but as with all dried beans it could take up to three. Remember that chickpeas never get soft like other beans.

Gently fry the onion in about a tablespoon or so of the olive oil. Slice the chillies into thin rounds and add them to the onions together with the cumin seeds. Just how many chillies you use and whether you de-seed them depends upon how hot you want the dish to be.

Fry gently for a minute of so before adding the tinned tomatoes, drained chickpeas, the remainder of the olive oil and just enough water to cover everything. If you are using dried coriander leaves add them now. Season & cook uncovered at a brisk simmer until the water has gone and you’re left with a lovely shiny looking sauce.  If using fresh coriander stir, it in just before serving.

This is a really versatile dish that is great as a main course with brown rice or to accompany a piece of grilled meat like a lamb or pork chop. It is even great cold as a lunch, or served as a salad or with a barbeque.

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