Читать книгу Great Family Food - Kevin Dundon - Страница 11

2 tbsp sunflower oil

1 red onion, peeled and chopped

1 red chilli, finely chopped

3 garlic cloves, peeled and crushed

2.5cm/1in piece of fresh root ginger, peeled and chopped or ¹/₂ level tsp powdered ginger

1 green pepper, cored, deseeded and finely chopped

2 × 400g/14oz tins of chickpeas

¹/₂ tsp ground turmeric

1 tsp cumin seeds

¹/₂ tsp ground coriander

150ml/5fl oz/²/₃ cup vegetable stock

1 × 400g/14oz tin of tomatoes

4 tbsp natural yoghurt

2 tbsp chopped fresh coriander basmati rice, to serve salt and freshly ground black pepper

1 Gently heat the oil in a large wide-based saucepan. Add the onion, chilli, garlic and ginger and fry gently for 3-5 minutes, or until fragrant. This will produce an intense, spicy aroma in the kitchen. Add in the chopped green pepper and cook for a further 2-3 minutes.

2 Drain the chickpeas and rinse them under cold water, as sometimes the liquid can be very strong in taste. Add to the pan and stir to coat thoroughly with the vegetable mixture. Stir in the spices, then add the stock and tinned tomatoes and reduce the heat to very low. Cover the saucepan with a tightly fitting lid and simmer, very gently, for 15-20 minutes.

3 Remove the lid, gently stir in the yoghurt and season with a little salt and black pepper. Finally, mix in some chopped fresh coriander and serve immediately with boiled basmati rice.