A Dish for all seasons - Spicy Chickpea Curry

Spicy Chickpea Curry - serves 4

3 Tbs. olive oil 1 medium onion chopped 2 cloves garlic minced 1″ piece of ginger minced 1 tsp. ground cumin 1 tsp. ground coriander 1/2 tsp. turmeric 1/2 tsp. cayenne pepper 1/2 tsp. chili flakes 1/4 tsp. ground cinnamon 2 x 400g cans chickpeas drained and rinsed 1 x 400g can chopped tomatoes 1 tsp. sea salt chopped fresh coriander to serve plain Greek yogurt

1. Heat the olive oil in a large, heavy-bottomed saucepan over medium heat (I use a dutch oven). When the oil is hot, add the onion and cook for five minutes, until soft and translucent.

2. Add the garlic and ginger, and cook for another minute. Add the cumin, coriander, turmeric, cayenne, chili flakes and cinnamon, and cook for another minute.

3. Add the chickpeas, tomatoes, and salt to the pan and stir. If the mixture seems too dry, add a bit of water, maybe half a cup. Cover, turn the heat down to low and cook for 20 minutes, stirring occasionally and adding water if necessary. Let the curry sit for ten minutes before serving with rice, yogurt, and fresh coriander.

bon appetit