A spicy bowl of high-fibre goodness – and vegan-friendly. The cayenne pepper can be adjusted to your liking, so keep tasting the pot while its cooking away. The recipe calls for a pinch of ground cloves, but cloves can really overpower a dish so make it very stingy pinch – barely your fingertips!
- 1 TB olive oil
- 1 onion, peeled and finely sliced
- 2 cloves garlic, peeled and finely diced
- 2 tsp ginger paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp cayenne pepper (adjust to your liking)
- 1 cinnamon stick
- tiny pinch ground cloves
- 1 tin chickpeas, drained
- 1 tin chopped tomatoes
- 500g vegetable stock
- chopped parsley, to garnish
- Heat the olive oil in a large pan and add the onions, gently frying until softened.
- Add the garlic, ginger, cumin, coriander, cayenne pepper, cinnamon stick and a very small pinch of ground cloves. Continue to fry until the spices cook out, then tip in the drained chickpeas, chopped tomatoes and vegetable stock.
- Simmer over medium heat for 20 minutes, partially covered. Remove the lid completely for the last 5 minutes and when the mixture thickens sufficiently and all the stock has reduced, taste and season with salt and freshly ground black pepper if needed.
- Divide between two bowls and garnish with chopped parsley.