Chickpeas for Lorna

Chickpeas for Lorna

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

These fragrant, Indian-inspired chickpeas make an excellent vegetarian meal. We like to serve them with plain basmati rice, some refreshing thick yoghurt and a green salad on the side.

Ingredients

Quantity Ingredient
600g cooked chickpeas, (about 250 g dried chickpeas)
or 800g tinned chickpeas
2 onions
3 garlic cloves
5 cm piece fresh ginger
1 fresh red chilli
or 1/2 teaspoon chilli powder
3 tablespoons vegetable oil
1-2 teaspoons brown mustard seeds
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala, (optional)
1 small cinnamon stick
1 large bay leaf
800g tinned chopped tomatoes
1 teaspoon sea salt
A pinch raw sugar

Method

  1. Rinse the chickpeas well, particularly if tinned. Drain and set aside. Peel and finely chop the onions and garlic. Peel and grate the ginger. Deseed and finely slice the fresh chilli, if using.
  2. Gently heat the oil in a large frying pan. Add the onion, garlic, ginger, chilli, all the spices and the bay leaf. Sauté for about 2-3 minutes over medium heat while stirring. Add the tomatoes, sea salt and sugar, and bring to the boil. Let the tomato sauce slowly simmer for 15 minutes, stirring occasionally.
  3. Lastly, add the chickpeas and heat them in the sauce for a few minutes. Season to taste.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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