2 onions, chopped
5-6 garlic cloves, crushed oil
5 ml (1 t) ground cumin
2 ml (½ t) ground cinnamon
5 ml (1 t) turmeric
2 ml (½ t) paprika
1 can (400 g) chopped tomatoes saltandpepper
1 can (400 g) chickpeas handful of chopped fresh coriander
1 Fry the onions and garlic in oil until soft. Add the spices, stir and heat until fragrant. 2 Add the tomatoes and simmer for about 10 minutes. Season with salt and pepper.
3 Stir in the chickpeas and heat through. Top with the coriander just before serving.
SERVES4 (as a side dish) Preparation 10 min Cooking 20 min