Spicy Chickpeas with Ginger and Thyme

Serves 4

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon ground coriander seeds

2 cloves of garlic, finely chopped

1 onion, chopped

2-1/2 cups cooked chickpeas

6 tomatoes, peeled and chopped

2 tablespoons fresh parsley, finely chopped

1 teaspoon dried thyme

Pinch of chile pepper

1 teaspoon fresh, grated ginger

1/3 cup water or vegetable stock

Sea salt (~1/2 tsp.) and pepper

1. Heat the oil gently in a large saucepan or wok.

2. Add the cumin, coriander, garlic and onion.

3. Stir-fry for 3 to 4 minutes, add the chickpeas and then the rest of the ingredients.

4. Bring to a boil and simmer gently for 15 minutes, adding a little water from time to time if necessary.

5. Adjust seasoning if necessary and serve with lightly steamed fresh green beans and basmati rice cooked with red lentils.