1 onion, peeled and chopped
2 cloves of garlic, peeled and chopped
1 can of 400g tomatoes
1 can of 400g chick peas, drained and rinsed in cold water
1 tsp turmeric
1 tsp ground ginger
1/4 tsp chilli powder
Salt and pepper to season
Dawn: Anyone who knows me, knows that my palate is rather mild in terms of curries of any kind.
Andrew: Sometimes spicy is good, to bring out the true flavours of a dish.
- In a frying pan, put the onions and add a little cold water. Cook for 5-10 minutes until the white flesh of the onion begins to become transparent in look and the texture is softened.
- Add the tomatoes and chop them. Cook for 5 minutes.
- Add the garlic, turmeric, ginger and chilli powder; cook the combined ingredients for 10-15 minutes on a low to medium heat and stir.
Dawn: If the ingredients start to look a little dry, simply add a little warm water and stir it in.
Andrew: You might like to add a teaspoon of tomato puree, too, to emphasise the tomato taste.
- Now add the chick peas and cook for a further 15-20 minutes on a medium heat, stirring constantly.
- Serve with boiled rice from our “How to boil rice” essentials range with the recipe here for you: http://wp.me/p3lk3r-mw
Dawn: If you are thinking you’d like to add some meat to this dish, then why not try 25g per person of chorizo, sliced and chopped into small pieces? And you can find out how to rehydrate dried chick peas with your recipe here: http://wp.me/p3lk3r-h1
For more in the Cooking Duo’s “How to” essentials range and more recipes, follow this blog – www.forfoodlovers.wordpress.com – and our Twitter account @Love_Food_UK. You’ll also find us on Mumsnet Bloggers Network and Foodies100…oh, and did we mention Facebook? See you there for more fab food chat!