Spicy Chickpeas

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Saturday night at my sister’s, and the usual banquet.  Samosas, bhajis, flatbreads, aubergine curry (bit chewy), chicken curry (for her, can’t comment on the chewiness), curried potatoes (for both of us), and spicy chickpeas in tomato.  Lent her my copy of Rose Elliott’s “Cheap & Easy”,  as she needed a few simple recipes.  They have a garden at the nursery where she works.  They grow the veg (with the kids), prepare the veg (with the kids) and then feed them said veg, which seems to me to be an excellent way of helping kids understand food and eating as a complete process, rather than as something merely decanted from a MaccyD’s or PizzaBungalow’s wrapper (horsemeat optional).

After all that worthiness we finished off the evening with a viewing of Strippers Vs Werewolves, an even dafter B-movie than it sounds. Which takes genuine commitment and artistic talent frankly.  None of which were visible in the finished film.  Highly recommended.

Spicy Chickpeas

Tin chickpeas, drained
1/2 white onion, chopped
2 cloves garlic, chopped
Ginger, chilli, turmeric, garam masala, salt
Vegetable oil
Tin tomatoes
Tomato puree

 

Heat some oil in a wok, and cook the onion until golden.

Add the garlic, ginger, chilli, turmeric, garam masala and some salt.  Stir fry for a minute or so.

Add the tomatoes, puree and chickpeas.  Cover, and simmer at high for 20-30 minutes.

Serve.  Particularly nice wrapped precariously inside a flatbread and chowed down in a really ungraceful way.

 

 

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