Ingredients
The following ingredients have 4 Servings
- 2 tbsp vegetable oil
- 1 onion, peeled and grated
- 3 garlic cloves, finely grated
- 2cm knob ginger, finely grated
- 1 tsp ground fenugreek
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1/2 tsp cayenne
- 2 tsp turmeric
- 400g canned tomatoes, chopped
- 2 tbsp tomato paste
- 400g canned chickpeas, drained and rinsed
- 1 tsp sugar
- Sea salt and black pepper
- 700ml water or stock (check stock gluten-free if necessary)
- 100g plain natural yoghurt
- 1 tomato, finely diced
- 1 tsp cumin seeds, pan-roasted
- 2 tbsp coriander sprigs
Instruction
- <p>Heat oil and fry onion, garlic and ginger for five minutes over low heat, stirring.</p> <p>Add fenugreek, coriander, cumin, cayenne and turmeric and fry for two minutes stirring.</p> <p>Add tomatoes, tomato paste, chickpeas, sugar, salt, pepper and water or stock, and simmer, partly covered, for 30 minutes.</p> <p>Taste and adjust for spice, sugar, salt and pepper. Serve topped with a dollop of yoghurt, diced tomato, cumin seeds and coriander.</p>
