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Curried Chickpeas

Curried Chickpeas
Serve this side as part of an Indian meal for a healthy bit of spice
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1-2 red chillies, deseeded and chopped
  • 1 clove
  • 1 small cinnamon stick
  • 1 bay leaf
  • 1 onion, finely chopped
  • ½ teaspoon ground turmeric
  • 2 cloves garlic, finely chopped
  • 400 g can chickpeas, rinsed and drained
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 2 small tomatoes, chopped
  • 1 tablespoon chopped coriander
Instructions
  1. Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 minutes until starting to soften, then add the garlic.
  2. Continue cooking 4-5 minutes until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.
  3. Add the tomatoes and 2 tablespoons water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.
Nutrition Information
Serving size: 4 Calories: 459 Fat: 13g Saturated fat: 1g Unsaturated fat: 11g Carbohydrates: 68g Sugar: 14g Sodium: 31mg Fiber: 19g Protein: 21g
 
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John Doe
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