Name: Spiced chickpeas with tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 1 tablespoon ghee; 2 medium brown onions (300g), chopped finely; 2 clove garlic, crushed; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1/4 teaspoon cardamom seeds; 1 teaspoon chilli powder; 1 large kumara (500g), chopped coarsely; 2 cup (500ml) vegetable stock; 1 tablespoon tomato paste; 300 gram can chickpeas, rinsed, drained; 4 medium tomatoes (760g), peeled, seeded, chopped finely; 1/3 cup (65g) red lentils, rinsed; 2 tablespoon finely chopped fresh coriander

Ingredients

1 tablespoon ghee

2 medium brown onions (300g), chopped finely

2 clove garlic, crushed

2 teaspoon ground cumin

2 teaspoon ground coriander

1/4 teaspoon cardamom seeds

1 teaspoon chilli powder

1 large kumara (500g), chopped coarsely

2 cup (500ml) vegetable stock

1 tablespoon tomato paste

300 gram can chickpeas, rinsed, drained

4 medium tomatoes (760g), peeled, seeded, chopped finely

1/3 cup (65g) red lentils, rinsed

2 tablespoon finely chopped fresh coriander

Method

1.Heat ghee in large saucepan; cook onion and garlic, stirring, until onion softens. Add spices; stir over heat until fragrant.

2.Add kumara, stock, paste, chickpeas, tomato and lentils; simmer, covered, about 15 minutes or until lentils are soft. Stir in coriander.

3.Serve with low-fat yoghurt, extra coriander and couscous, if desired.

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