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.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!