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.