Spicy Chickpea Stew
POINTS® value per serving | 3 full choice ½ pt no count
Servings | 4
Adapted from Madhur Jaffrey's Invitation to Indian Cooking
240 g tinned Chickpeas
1 large can canned tomatoes
1 medium onion(s)
1 tablespoon sunflower oil USE spray oil for no count
1 clove garlic
1 tablespoon tomato puree
1/4 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon ground coriander
2 tablespoon fresh coriander
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
Heat the oil in a heavy bottomed sauce pan over a medium-high flame. When hot, put in the whole cumin seeds. As soon as they begin to darken (after a few seconds) add the onion (peeled and sliced). Stir and fry for 7 – 8 minutes or until onion begins to turn golden brown.
Turn heat to low and add the garam massala, ground coriander and garlic (peeled and minced) and fry stirring for 2 – 3 minutes. Add the tomato puree and stir again.
Drain the chickpeas and add them to the pan with the cayenne (or paprika for milder taste) and lemon juice. If you want a ‘sloppier’ stew, add a tin of tomatoes (chopped). Cover and cook for about 30 minutes over a low heat, stirring gently from time to time.
Serve with lots of chopped fresh coriander.
POINTS® value per serving | 3 full choice ½ pt no count
Servings | 4
Adapted from Madhur Jaffrey's Invitation to Indian Cooking
240 g tinned Chickpeas
1 large can canned tomatoes
1 medium onion(s)
1 tablespoon sunflower oil USE spray oil for no count
1 clove garlic
1 tablespoon tomato puree
1/4 teaspoon cumin seeds
1 teaspoon garam masala
1 teaspoon ground coriander
2 tablespoon fresh coriander
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
Heat the oil in a heavy bottomed sauce pan over a medium-high flame. When hot, put in the whole cumin seeds. As soon as they begin to darken (after a few seconds) add the onion (peeled and sliced). Stir and fry for 7 – 8 minutes or until onion begins to turn golden brown.
Turn heat to low and add the garam massala, ground coriander and garlic (peeled and minced) and fry stirring for 2 – 3 minutes. Add the tomato puree and stir again.
Drain the chickpeas and add them to the pan with the cayenne (or paprika for milder taste) and lemon juice. If you want a ‘sloppier’ stew, add a tin of tomatoes (chopped). Cover and cook for about 30 minutes over a low heat, stirring gently from time to time.
Serve with lots of chopped fresh coriander.
