Share a really basic, easy to cook with minimal ingredients recipe

I’ll start with Curried Chickpeas

1 can Chickpeas/Garbanzo beans

Small onion chopped.

A can of chick peas

Garlic if you have it, fresh, jar, tube or powder. If you don’t have it that’s OK.

A small squidge of tomato puree or a chopped tomato or a little canned tomato or a couple of spoons of leftover tomato pasta sauce or salsa. If you don’t have any kind of tomatoes you can make it without

Curry powder or curry spices – chilli powder, turmeric, ground coriander, ground cumin, black pepper, ground ginger, – as much as you enjoy and as hot or not as you enjoy

A little oil or fat.

Start by frying the onion gently in a pan which is big enough to hold at least twice the volume of Chickpeas.

Once the onions have softened add the garlic and spices. Stir gently letting the spices fry and the smell to get good.

Add your tomatoes. Give it a good stir and get all those spices mixed in.

Mostly drain the Chickpeas and add. Give it all a good stir, have a look and decide if you want it a bit more saucy. If so add a bit more water.

You only need to heat the Chickpeas because they’re already cooked.

Serve with rice either cooked to packet instructions or the microwave kind. Or bread – chapatti, na’an or roti are traditional but tortilla are a good substitute or any kind of flat bread will feel quite authentic. Or any bread, crusty bread or sliced or rolls. Couscous would work or any grain you have.

Each can of Chickpeas will make enough to serve two people or one very hungry one. You can just increase the amounts using that as a guide.

Share a really basic, easy to cook with minimal ingredients recipe