Curried Chick Peas

Total Cook Time: 25 Minutes

INGREDIENTS

2 cans chickpeas, drained and rinsed

1 Tsp macadamia oil

2 medium onions, diced

1 clove garlic, minced

2 tsp grated fresh ginger

1 fresh, hot green chilli pepper, minced

1 Tsp ground (cilantro) coriander

2 tsp ground cumin

1/2 tsp ground cayenne pepper

1 tsp ground turmeric

2 tsp cumin seeds, ground

2 tsp paprika

1 tsp garam masala

2 cups tomatoes, finely diced

2/3 cup water

1/2 tsp salt

juice from 1 lemon

DIRECTIONS

1. Heat macadamia oil in heavy based pan over medium heat.

2. Saut the onion, garlic, ginger and chilli pepper for 5 minutes, or until brown

3. Reduce heat and add spices and garam masala

4. Cook for 1-2 minutes stirring regularly

5. Add tomatoes and continue to stir for a minute while cooking

6. Add Chickpeas and water and bring to the simmer

7. Simmer uncovered for 10 minutes

8. Add lemon juice and salt in the last minute or so

9. Serve hot or cold

Notes:

*use tinned tomatoes if no fresh available

*Try lime juice instead of lemon