Chick peas have a firm texture and satisfying, nutty flavour. They are delicious in the spicy tomato sauce, especially when served with fresh Indian bread and a refreshing raita.
2 tablespoons sunflower or soya oil 2 x 2.5 cm (1 in) pieces of cinnamon stick 6 green cardamom pods, bruised 6 cloves 1 large onion, finely chopped 1-2 green chillies, seeded and chopped 2 teaspoons Ginger Puree 1/2 teaspoon ground turmeric 1/4-1/2 teaspoon chilli powder 225g (8 oz) can chopped tomatoes, with their juice 2 x 400g (l4 oz) cans chick peas, drained and well rinsed 1-1/4 teaspoons salt or to taste 300m1 (10 fl oz) warm water 1 teaspoon Ground Roasted Cumin 1 tablespoon chopped fresh coriander leaves 1 tablespoon chopped fresh mint or 1/2 teaspoon dried mint
Heat the oil in a non-stick saucepan, about 18cm (7in) in diameter, over low heat and add the cinnamon, cardamom and cloves. Let the spices sizzle gently for 20-25 seconds.
Add the onion, chillies and ginger puree. Increase the heat slightly and cook, stirring regularly, for 8-10 minutes or until the onion begins to brown.
Stir in the turmeric, chilli powder and tomatoes. Cook for a further 4-5 minutes, stirring frequently.
Add the chick peas, salt and water. Bring to the boil, reduce the heat to low and cover the pan, then simmer for 12-15 minutes.
Stir in the cumin, chopped coriander and mint. Simmer for 1-2 minutes, then serve with any bread and a raita.
VARIATION: Use black-eyed beans instead of the chick peas.
Each serving contains Kcals: 300 fat: 11 g saturated fat: 1.3 g