Spicy Chickpeas

We first ate this when it was prepared for us by friends after Mr J was born, and it's been one of our favourite main meals ever since.  [The original recipe can be found in Pick of the Bunch, by Lynn Bedford Hall] This recipe serves four adults when served with rice and a salad.

In a heavy saucepan, saute:

• 1 onion, chopped
• olive oil
• 4 crushed garlic cloves
• 2 bay leaves
• 3 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground ginger [or 2 tsp freshly grated ginger root]
• 1 tsp ground cinnamon
• 1 tsp ground turmeric
• 1/2-2 tsp chilli powder or cayenne pepper
• 1/2 pint hot water or vegetable stock

Stir well and add two tins (400g each) of chickpeas, and a tin (400g) of chopped tomatoes.  Cook for 20 minutes, until thick and bubbling. Salt and pepper well. Eat with steamed brown basmati rice. 

For a chickpea curry, add a 690g jar of passata instead of tinned tomatoes [or just a handful of freshly chopped tomatoes if you don't want too much tomato flavour], and a few cups of veg like broccoli, cauliflower, carrots, potatoes, and courgettes [zucchini].  Add a tin of coconut milk.  After veg is cooked, stir in a few tablespoons of garam masala and a handful of freshly chopped coriander before serving with rice or homemade naan bread or chapatis.