About this recipe:Chick peas are simmered in a fragrant and spicy curry sauce and garnished with fresh coriander. Serve with rice for a great vegetarian midweek meal.
AMINAH A. RAHMAN
2 tablespoons vegetable oil
2 onions, finely chopped
2 cloves garlic, crushed
knob fresh ginger, finely chopped
6 whole cloves
1/2 teaspoon cinnamon
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
800g canned chick peas, undrained
handful chopped fresh coriander
Prep:10min › Cook:30min › Ready in:40min
Heat oil in a large frying pan over medium heat. Add onions and fry until tender. Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne and turmeric. Cook for 1 minute stirring constantly.
Add chick peas and their liquid and continue cooking, stirringr until all ingredients are well blended and heated through. Remove from heat and stir in coriander just before serving, reserving some for garnish.