I've decided I'm going to document what I cook more often. For tonight's dinner I made chickpea stew from scratch, and served it with some roti, heated up in the frypan, and Ainsley Harriot's "Spice Sensation" cous cous. I poached the recipe from a very old issue of Grazia Australia, inspired by a very tasty chickpea tagine I was involved in cooking at a friend's place.
My version of Grazia's chickpea stew was okay, but not great. I should note that I changed the ingredients slightly according to what was in my pantry - omitting the ginger, zucchini and cumin and adding capsicum. Nevertheless, this is a cheap and easy to follow recipe: the perfect meal solution for any student surviving on a very strict budget!
Chickpea Stew
Heat 1 tsp of olive oil in a pan.
Fry 1/4 diced onion, 1/2 crushed garlic clove and 1/4 tsp each of coriander, cumin and turmeric.
When onion is soft, add a pinch of grated ginger, 1/4 deseeded and chopped red chilli, 100g tinned tomatoes, 200g tinned chickpeas (rinsed) and 1 sliced zucchini.
Simmer for 10 minutes.
Garnish with fresh coriander.
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