Tasty Tuesdays: Indian Chickpea Stew
Indian Chickpea Stew ?
1 medium-sized white onion, finely chopped
20g fresh ginger, finely chopped
2 garlic cloves, finely chopped 400g tinned chopped tomatoes 800g tinned chickpeas, rinsed and drained
1 tsp coriander powder
1 tsp sea salt
1/2 tsp ground cinnamon
Heat the oil in a large saucepan over
Add the ginger and garlic. Cook for 2 minutes, stirring frequently.
Add the tinned tomatoes and chickpeas and bring to a simmer. Cook for 5 minutes. Reduce heat to medium/low.
Add the remaining ingredients, except for the shelled hempseed and fresh coriander. Stir well, cover and cook for 10 minutes.
Serve topped with the shelled hempseed (if using) and garnish with coriander.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on
Give this healthy recipe a try and let us know how you get
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