This was one of the first recipes I ever learned to make, back when I was a recent convert to vegetarianism. My mum was trying to come up with nutritious and interesting ways to cater to myself and my sister’s latest way to be a pain in the arse and this came from a lovely wholefoods cookbook published by Sainsburys in the ‘80s. I couldn’t find the original recipe and haven’t made it for close ...
ingredients
- 2x 400g tins of tomatoes
- 2x 400g cans chickpeas*
- 1 tbsp tomato puree
- 1 onion
- 1 tbsp Coconut Oil see product
- 4 cloves garlic
- 1 green capsicum
- 1 tsp cumin seeds, crushed
- ½ tsp cardamom, removed from pods and crushed
- ½ tsp coriander seeds, crushed
- ½ tsp dried turmeric
- salt & pepper to taste
method
- Step 11. Dry fry spices and set aside.
- Step 22. Roughly chop onions and fry in olive oil until golden brown.
- Step 33. Roughly chop garlic and set aside, add to onions when they’re almost ready.
- Step 44. Add spices to onion and garlic and fry for another five minutes.
- Step 55. Add tomatoes, tomato puree and chickpeas. Stir well.
- Step 66. Chop capsicum into strips and add to sauce.
- Step 77. Allow to simmer until it reaches a thick consistency – at least 20 minutes (longer if using chickpea water – see below).
- Step 88. Serve with brown rice, crusty bread or toasted pitas and sprinkle liberally with fresh coriander.
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