Recipe Archives->Vegetarian->Chickpea Ragout

 
Spicy Chickpea Ragout
 
2 tablspoons olive oil
2 large onions, peeled and finely chopped
2 garlic cloves, crushed
2.5cm piece of fresh ginger, finely grated
0.5 teaspoon tumeric
1 teaspoon garam masala
2 tomatoes skinned and chopped
1 green chillli, deseeded and sliced
2 bay leaves
2 425g cans chickpeas
salt and pepper to taste
0.5 lemon
4 tablespoons fresh chopped corriander
 
Heat the oil in a large saucepan, add the onions, cover and cook
gently for five minutes.  Add the garlic and ginger, stir, cover
and leave to cook for a further five minutes.

Add the tumeric, stir for a monent or two, then add the garam
masala, tomoaroes, chilli, bay leabves and the chickpeas together
with 150ml of their liquid (or fresh water).  Cover the pan and
leave the mixture to simmer gently for about 30 minutes, until the
liquid has reduced and the chickpeas are bathed in a puree.  Season
to taste and sharpen with a squeeze of lemon juice.  Sprinkle with
fresh corriander and serve hot.

Printable version: chickpea-ragout.txt.