Ingredients

  • 1 can chickpeas
  • ½ onion
  • 2 tbsp oil
  • 250g/scant 9oz mushrooms
  • 1 tsp garlic
  • 1 tsp ginger
  • 2 tsp ground corriander
  • 2 tsp ground cumin
  • 1 tsp turmeric powder
  • ½ tsp chilli powder
  • 3 tbsp tarmarind sauce
  • 1 tomato, chopped
  • ½ vegetable stock cube
  • 150ml coconut milk
  • Pinch of salt
  • Fresh coriander to garnish

        Method

        1. Drain and rinse the chickpeas.
        2. Dice the onion and heat the oil in a medium pan.
        3. Fry the onion until soft.
        4. Dice the mushrooms, add to the pan, and fry until soft.
        5. Finely dice or grate the garlic and ginger and add to the pan. Fry for 2 minutes.
        6. Add the spices, stir well, and fry for 1 minute.
        7. Add the diced tomato, chickpeas, salt, stock cube and coconut milk. Stir well and simmer for 10 minutes.
        8. Chop the coriander and add to the pan.
        9. Garnish with fresh coriander.

        Serve with rice or naan bread.

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        Recipe details

        Serves: 3–4

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        15 mins

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