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Preparation time:
15 minutes
Cooking time:
35 minutes
Serves:
6
Calories:
360
(per serving)
Fat:
11
g (per serving)
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Ingredients
Calories per portion: Fat grams per portion:
4 x 410g cans of cooked Chick Peas
1 ½ piece of fresh root ginger
½ tsp ground cloves
2 – 3 green chilli’s
20 peppercorns
3 – 4 cloves garlic
1 tsp ground cinnamon
½ tsp ground turmeric
2 large onions, chopped
2oz butter
1 tin of chopped tomatoes
½ pt vegetable stock
Chopped coriander leaves
Drain the chick peas. Grind together the ginger, cloves, chilli, peppercorns, garlic, cinnamon and turmeric to form a smooth paste.
Fry the onions in the butter until golden. Add the spice paste to the onions, stir and cook gently for 4 minutes. Then add the tomatoes and the chick peas. Cook, stirring for 5 minutes. Then pour in the stock and bring to the boil. Cover the pan and simmer over low heat for 20 minutes. Stir in a bunch of chopped coriander and serve with rice or chappatis.
Recipe sent in by Mr. Stuart Hiley, Bingley, Yorkshire.
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