Ingredients

The following ingredients have 4 Servings
  • 2 tbsp sunflower oil
  • 1 large onion (half diced, half thinly sliced)
  • 2 cloves garlic (minced)
  • 0.5 inch root ginger (minced)
  • 2 green chillies (diced)
  • 1 tsp black mustard seeds
  • 0.5 tsp cumin seeds
  • 1 tsp coriander (ground)
  • 1 pinch cracked black pepper
  • 0.25 tsp turmeric
  • 0.75 tsp garam masala
  • 1 tin tomatoes
  • 1 tin chickpeas
  • 150 green beans
  • 1 bunch coriander (fresh)

Instruction

  • Heat 1 tbsp of sunflower oil in a pan along with the diced onion and a pinch of salt. Cook on a medium heat for 8-10 minutes of until the onions have begun to soften.
  • Add the garlic, ginger, green chillies and other spices (except the garam masala) to the pan and cook for 4-5 minutes.
  • Transfer the onions and spices to a blender along with 50ml of water and blitz until smooth.
  • Add the onion/spice mix to a heavy bottomed sauce pan along with the garamasala, tinned tomatoes, chickpeas and green beans: place on a low heat to simmer for 30 minutes.
  • In the meantime, heat the remaining tbsp of sunflower oil in a pan along with the thinly sliced onions and another pinch of salt. Cook on a medium heat for 10-15 minutes until the onions have softened and begun to brown before adding to the chickpeas.
  • Immediately before serving stir through the fresh coriander.