Ingredients
1 tablespoon canola oil
1 onion, chopped
1 clove garlic, crushed
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon turmeric
¼ teaspoon chilli powder
400g can chickpeas
400g can diced tomatoes
5cm piece of fresh ginger, grated
¼ cup chopped fresh coriander
Method
1. Heat oil in large saucepan. Add onion and garlic and fry until golden. Add cumin, coriander, turmeric and chilli powder and cook, stirring, for 2 minutes.
2. Add chickpeas and tomatoes to pan. Simmer for 10 minutes until thickened. Add ginger and stir well. Serve hot, garnished with coriander.
Australian Healthy Food Guide