Post by Sylvia on Feb 7, 2009 16:00:12 GMT -6
Spicy Chickpea Stew
These quantities will serve 2
1 onion, peeled and chopped
1 Tbsp sunflower oil
1/2 tsp chilli powder
2 gloves garlic, peeled and crushed
15oz/420g can chickpeas
5 1/2 oz/150g can sweetcorn, drained
14 oz/400g can plum tomatoes
1 Tbsp fresh coriander/cilantro, chopped
Fry onion in the oil for 10 minutes on low until softened. Add chilli and garlic and fry for a further minute.
Add chickpeas with their liquid, sweetcorn and tomatoes. Bring to the boil. Break up tomatoes with a wooden spoon and allow to simmer for 20 minutes until reduced and all the flavours have mingled.
Sprinkle with freshly chopped coriander/cilantro.
This is nice served with plain rice, but I like to use Spanish Paella Rice.
Sylvia446
These quantities will serve 2
1 onion, peeled and chopped
1 Tbsp sunflower oil
1/2 tsp chilli powder
2 gloves garlic, peeled and crushed
15oz/420g can chickpeas
5 1/2 oz/150g can sweetcorn, drained
14 oz/400g can plum tomatoes
1 Tbsp fresh coriander/cilantro, chopped
Fry onion in the oil for 10 minutes on low until softened. Add chilli and garlic and fry for a further minute.
Add chickpeas with their liquid, sweetcorn and tomatoes. Bring to the boil. Break up tomatoes with a wooden spoon and allow to simmer for 20 minutes until reduced and all the flavours have mingled.
Sprinkle with freshly chopped coriander/cilantro.
This is nice served with plain rice, but I like to use Spanish Paella Rice.
Sylvia446