Chickpeas were a staple growing up and my aunt always told me they make you fart a lot. Whether or not this is true, I’m not sure, but it means that I tend to always put caraway seed in every chickpea recipe just in case.
This dish really punches above its weight in flavour. It’s rich, comforting and quick to make. I served it as part of a mezze platter the other week and it worked really well with dishes such as baba ganoush, flatbreads and spiced courgette. Alternatively, eat it with cauliflower ‘rice’ or sweet potato.
Serves: 4 as a side dish or 2 as a main course
Preparation time: 5 minutes
Cooking time: 30 minutes
2 cloves of garlic
A large splash of rapeseed oil
6 large tomatoes, roughly chopped
2tbsp tomato purée
1 tin of chickpeas
1 tin of cannellini beans
1tbsp berbere spice mix
1tbsp baharat spice mix
1tbsp cumin seeds
1 medium bunch of fresh coriander
1-2 red birdseye chillies
1tsp caraway seeds
A splash of water
Salt and pepper to season
- Fry the onions and garlic in rapeseed oil then add the spices and chilli.
- Add the spices and cook for a minute or two.
- Add the chillies, tomato purée and tomatoes, season, add some water and stir well. Cover and simmer for about 20 minutes then squash down with a wooden spoon.
- Add the chickpeas and beans heat through then stir in the chopped coriander, check the seasoning and serve.