Serves four. Has a cook time of around thirty minutes.
Rich in Manganese, low in cholesterol. Wholesome + filling.
two cans chickpeas (in unsalted water preferably) / dice four large tomatoes / fine chop two large white onions / mince two tsp garlic / mince one tbsp ginger / fine slice two green chillies (deseeded, if preferred) / juice of two lemons / tbsp tomato purée / tsp of cumin / tsp ground coriander / half tsp turmeric / half tsp garam masala / sea salt to taste / tbsp coconut oil
+ Heat oil in a large frying or casserole pan.
+ Fry the onion until golden brown, then add the garlic, chilli and ginger. Fry for two minutes.
+ Add the remaining spices to the pan, stir for a minute or two, then add the tomato purée. Combine on a low heat for one more minute.
+ Next, add the tomatoes and salt. Bring to the boil then reduce to a simmer for five minutes.
+ Add the chickpeas and half a mug of water. Bring back to a boil, then simmer for fifteen minutes — stirring regularly.
+ Squeeze in the lemon juice, garnish with fresh coriander and serve.