PREP: 10 min,
COOKING TIME: 30 min, Gluten Free
1 onion, finely chopped
3 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1/3 tsp ground cinnamon
400g can chickpeas, drained
500ml vegetable stock
Salt and pepper
Natural yoghurt, to serve
Handful of coriander leaves, to serve
In a large saucepan over a medium heat add about 1 tablespoon of olive oil and let it heat.
Add the onion and garlic and cook gently for 8–10 minutes until soft, translucent and a little caramelised.
Add the cumin, coriander, turmeric and cinnamon, and fry gently for another minute or so until the spices are nicely fragrant. Take care not to let it burn.
Add the drained chickpeas, then follow with the stock, and bring everything up to a steady simmer.
Let it bubble away for about 20 minutes or until the chickpeas have softened and absorbed the flavour of the spices.
Season well with salt and pepper, and serve with a good spoonful of natural yoghurt and coriander served on top.