Spiced Chickpeas

Ingredients

• 15ml (1 tbsp) Oil
• 1 Green pepper, seeded and diced
• 2 Onions, chopped
• 2 Celery sticks, chopped
• 2-3 Garlic cloves, crushed
• 1 Bay leaves
• 2ml Ground cumin
• 2ml Turmeric
• 2ml Ground cinnamon
• 5ml Ground ginger
• 5ml Ground coriander
• Salt
• 180g Dried chickpeas
• 410g canned tomatoes, chopped (keep juice)
• 250ml Vegetable stock or water
• 125ml Chopped parsley

Instructions

• Soak the dried chickpeas overnight in water.
• Drain the next day and pat dry with a towel. Heat oil in a large frying pan and stir-fry green pepper, garlic, onions, celery and spices.
• Add a little water to prevent sticking if necessary.
• Cover and cook over low heat until onions are soft.
• Add remaining ingredients and bring to the boil.
• Remove from fridge and break into 16 evenly sized pieces.
• Cover and simmer on low heat for 30 minutes, stirring occasionally.
• Add a little more water if necessary for a good gravy.
• Serve with a side green salad.