Hot and Spicy Chick Peas

Hot and Spicy Chick Peas

Serves 2

Points plan: 3½ pts per serving

Core recipe  (use oil from allowance or count)

  

 1 can chick peas (15 1/2 oz; 439 gr)
 1 medium onion, finely chopped
 1 teaspoon ginger, finely chopped
 1 clove garlic, finely chopped
 1 green chilli, finely chopped  

 2 medium well ripened tomatoes, seeded and chopped
 1 tablespoon fresh coriander chopped
 1 tablespoon lemon juice
 2 tsp olive oil
   spices :
       1/2 teaspoon turmeric
       1/2 tablespoon ground coriander
       1 coffeespoon garam masala
       salt to taste
         Drain chick peas, reserving the liquid.

Cook the onions, ginger garlic, chilies and turmeric in the oil until
golden and softened.

Add the tomatoes and cook to soften, then add the ground coriander and
chick peas.

Cook for 10 minutes, add the reserved liquid and cook a further 10
minutes.

Add garam masala, lemon juice and stir in the fresh coriander. Cook
gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.