Really simple, really quick and really easy to make. And it's so filling and nutritious. What's there not to like about this dish?
I've gone simple, but feel free to add more veggies if you want. I came up with this dish when I thought I didn't have anything to cook with. I did manage to find a tin of tomatoes and chickpeas lurking at the back of the cupboard so added some spice and voila... spicy chickpeas was born.
This dish just goes to show if you're missing cheese, which is what I would usually put with a dish like this, add some avocado and nuts. They are so luxurious and really adds texture and flavour to the chickpeas.
1 tsp of Olive Oil
1 small Red Onion
1 clove of Garlic, roughly chopped
1 Chilli, sliced (seeds removed for less heat)
1 tsp of ground Cumin
1 tsp of Smoked Paprika
400g tin of Chickpeas, water drained and saved for another dish
400g tin of Tomatoes, chopped
1 tsp of Bouillon
Sea Salt and Black Pepper, to taste
Half an Avocado, diced
10g of unsalted, raw Cashew Nuts
a small bunch of fresh coriander, chopped
Fry the onions in a pan in the oil until soft. Then add the garlic and chilli for a minute before adding the spices for a minute.
Add the tomatoes and chickpeas to the pan, bring to the boil and simmer for 10 minutes until the sauce thickens, stirring occasionally. If it's too thick and sticking to the bottom, add a little water. If it's not thick enough. add 1 tablespoon of tomato puree.
Serve on its own, with rice, over toast, a baked aubergine, or a jacket potato. Top with the avocado and cashew nuts.