Phyllis’ curry chick peas  (serves 4)

 

 

 

A quick and easy meal that goes well with Phyllis’ two colour rice for an exotic meal. You can add other ingredients as you wish for example cubed potatoes or spinach but you must take care to adjust the seasoning accordingly.

 

 

 

Ingredients

1 425g tin of chick peas

2 tbsp of sunflower oil

1 onion chopped or sliced as preferred

3 cloves of garlic crushed

1/2 tbsp fresh crushed ginger or 1 tsp powdered ginger

1 green chilli (optional)

1 level tsp of turmeric

½ tsp of chilli powder

2 fresh tomatoes

Handful of coriander leaves

½ tsp of mustard seeds

½ tsp cumin

Salt to taste

 

 

 

Method

Heat the oil in a saucepan and fry the onions until golden brown. Add the chilli powder, turmeric, and the mustard seeds, stir and then add the crushed ginger and garlic. Chop up the tomatoes add to the mixture and let it cook through (approx 5 minutes). Then add the chick peas with the water from the tin and let it simmer for 10 minutes. Turn off the fire from under the pan add the coriander and cover until ready to serve.