Well, it isn’t a real curry, but nice enough (even if I do say so myself 🙂
Ingredients
- 2 400g cans chickpeas
- 1kg tomatoes
- 2 medium onions
- 1/2 packet cumin (whole seeds – about 12-13g)
- 1/2 teaspoon cardamom seeds
- 1/2 teaspoon peppercorns
- 1/2 teaspoon rock salt
- chili flakes
- chicken stock.
- olive oil
Method
- Put tomatoes in hot water until the skin splits.
- Peel tomatoes, chop and set aside.
- Chop onions, set aside.
- Grind cumin, cardamom, pepper and rock salt together.
- Bring a pot to a medium heat.
- Saute onions with spice mixture.
- Once onions start being translucent, put tomatoes and chickpeas and enough stock to cover.
- Bring to boil.
- Add chili flakes to taste.
- Simmer for an hour.
- Season to taste, adjusting chili as required.
- Serve with rice.