Spicy Chick Pea recipe

The following recipe is taken from Liz Hughes’ Winter 2012/13 newsletter with the author’s permission. Liz runs Our Lizzy Cooking, a vegetarian cookery school at her home in Malvern, Worcestershire (where she also offers B&B accommodation). For details of forthcoming courses go to http://www.ourlizzy.com .

A speedy supper that can be prepared quickly on a cold chilly evening. Ready in 15 minutes. Serves 4.

1 onion, chopped
1 clove garlic crushed
2 peppers chopped
1 tin of chopped tomatoes
1 tin chick peas
½ tsp turmeric
1 tsp ground ginger, cumin
2 tsp ground coriander
chunk of creamed coconut (approx 25g)
handful of fresh coriander
olive oil

1) Heat oil in a pan.
2) Sauté the onion, garlic and peppers in oil.
3) Add spices and cook for two minutes, stirring constantly (add a little water if sticking).
4) Add the cooked chick peas, tomatoes – add a little water if needed.
5) Bring to the boil, add the creamed coconut, and simmer for at least 10 minutes.
6) Add the fresh coriander towards the end of cooking time.

Serve with rice or pitta bread; also goes well with jacket potato. Try adding green beans or cauliflower.

Posted by Paul Appleby


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