Comforting Spiced Chickpea Bowl

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!

Ingredients

• 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

Method

1. Heat the olive oil in a large pan and add the onions, gently frying until softened.
2. 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.
3. 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.
4. Divide between two bowls and garnish with chopped parsley.