Chickpea Curry
1 large onion, chopped
1 1/2 tbsp vegetable oil
2 garlic cloves,crushed
1/2 tsp chilli powder
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground ginger
1 x 400g can chopped tomatoes
1 tbsp tomato puree
2 x 400g can chickpeas
450ml vegetable stock (made with stock cube)
Fry onion in oil until soft. Add garlic and spices and cook for 4-5 mins over medium heat.
Add remaining ingredients and bring to boil, then cover and simmer for 1hr.
Tastes much better made in the morning and heated up for evening and serve with rice
and this is nice - it's one of Jamie's
Summer Chickpea Salad
Serves 4
1 small red onion, peeled
1?2 fresh red chillies, deseeded
2 handfuls of ripe red or yellow tomatoes
2 lemons
extra virgin olive oil
sea salt and freshly ground black pepper
1 x 410g jar or tin of chickpeas, drained, or around 4 large handfuls of soaked and cooked chickpeas
a handful of fresh mint, chopped
a handful of fresh green or purple basil, finely ripped
200g/7oz feta cheese
Method
First of all, finely slice your red onion. Once that is done, finely slice your chillies then roughly chop your tomatoes, mixing them in with the onion and chillies. Scrape all of this, and the juice, into a bowl and dress with the juice of 1 and-a-half lemons and about 3 times as much good extra virgin olive oil. Season to taste.
Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well, they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.
Just as you are ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning, you may want to add the juice from your remaining lemon half at this point. Place on a nice serving dish and crumble over the feta cheese.