Creating something out of nothing

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Spicy Chick Pea Pot

(This recipe serves 4)

This is a fantastic store-cupboard recipe, which can be produced on a budget but looks and tastes delicious.

This is good served with plain boiled rice or as a topping for jacket potatoes.

Ingredients

• 2 onions – finely chopped

• 2 tablespoons vegetable oil

• 2 cloves garlic – peeled and crushed

• 1 teaspoon crushed chillies

• 1 x 1 inch piece fresh ginger – peeled and

grated

• 1 teaspoon ground cumin

• 1 teaspoon garam masala

• 1 teaspoon turmeric

• 1 teaspoon of vegetable bouillon powder

made up to125ml with boiling water

• 1 can chickpeas – drained

• juice of ½ lemon

• 3 tablespoons coriander – roughly chopped

• freshly ground black pepper

Equipment

• chopping board

• sharp knife

• large saucepan with lid

• wooden spoon

• garlic crusher

• grater

• teaspoon

• can opener

• lemon squeezer

• pepper mill

How to make it

1. Heat the oil in the pan. Add the onion and fry for 5 minutes until soft.

2. Add the garlic, chilli, ginger, cumin, garam masala and turmeric and cook for 1 minute.

3. Add the vegetable stock and chickpeas. Cover with the lid and simmer gently for 20 – 30 minutes.

4. Stir in the lemon juice and then season with the black pepper. Sprinkle with the chopped coriander.

5. Serve hot with boiled rice, jacket potatoes or pitta bread.