Spiced Chickpeas
by Cherrypick
Spiced chickpeas or traditionally named Chole, specifically with Ramadan in mind, where chickpeas are cooked in spices and onions to create a filling vegan meal.
Method
Based on 4 servings, adjust as needed.
Step 1
Heat the oil in a large heavy based saucepan and add the sliced onions. Cook the onion over a medium heat until very soft and translucent, then up the heat and cook until golden and caramelised.
Step 2
Add the ginger and garlic paste, ground coriander and turmeric to the browned onions, turn the heat down and stir well to coat. Stir in the tomato puree and cook out for a couple of minutes.
Step 3
Drain the chickpeas, reserving 200ml of the liquid (if cooking for 4). Add the chickpeas, their liquid and the passata to the onion mix. Stir frequently so that nothing sticks to the base of the pan. cook for 5 to 10 minutes. If serving with spinach add this in now as well and allow to wilt for 2 minutes. Cook the parathas now if using according to the packet instructions.
Step 4
Stir the chopped coriander and chilli into the chickpea mix just before serving and season to taste, then split between four bowls and serve with the hot parathas.
- Ingredients
- Based on 4 servings
-
1 Red Chilli, deseeded and finely diced 1x Sainsbury's Red Chillies 65g -
2 Onions, thinly sliced 2x Sainsbury's Onions Loose -
1 tsp Turmeric 1x Sainsbury's Turmeric 48g -
100g Spinach 1x Sainsbury's Baby Leaf Spinach 100g -
30g Coriander, finely chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
2 Tins Chickpeas, drained, liquid reserved 2x KTC Chick Peas 400g -
2tbsp Vegetable Oil 1x Sainsbury's Vegetable Oil 1L -
1 tsp Ground Coriander 1x Sainsbury's Ground Coriander 36g -
4 Paratha, or rice 1x Shana Paratha Multi Pack -
1 tbsp Tomato Puree 1x Sainsbury's Tomato Puree, Double Concentrate 200g -
500g Passta 1x Sainsbury's Passata 500g -
1 tsp Caster Sugar 1x Sainsbury's White Caster Sugar 500g -
1 tbsp Ginger & Garlic Paste 1x KTC Minced Garlic & Ginger Paste 210g