This is a delicious and wholesome vegan dish. It’s quick to prepare too, which is always a bonus.
Serve the chickpeas with vegetables, leaves or roasted potatoes, whatever takes your fancy.
For the spice mix…
2 tsp ground coriander
2 tsp ground cumin
2 tsp ground fenugreek
1 tsp ground turmeric
1 tsp ground black pepper
½ tsp salt
¼ tsp cayenne
Mix all of the ingredients together.
For the finished dish…
1 tablespoon olive oil
3 medium onions, peeled and sliced
1 portion of spice mix, as above
125 ml water
1 x 400g tin chopped tomatoes
Pinch of sugar (optional)
Splash of vinegar (optional)
2 x 400g tins chickpeas, drained and rinsed under cold running water
3 tablespoons roughly chopped fresh mint leaves
Sauté the onions in the oil until softened and slightly coloured, approx. 15 minutes. Add the spice mix and stir-fry for 1 minute, adding a splash of water if the mixture starts to catch. Add the water and tomatoes, bring to a simmer and simmer covered for 15 minutes. Taste and adjust the seasoning. You may need to add a pinch of sugar or a splash of vinegar, depending on the sharpness of the tomatoes.
Add the chickpeas and mint and gently simmer, covered, for a further 15 minutes. Taste and adjust the seasoning again if needs be.