Chickpea Tikka Masala

Ingredients:

1 Tbsp olive oil

1 medium brown onion chopped

2 cloves garlic. finely grated or pressed

2 Tbsp fresh grated ginger

1 Tbsp medium curry powder

1 tsp each of coriander, turmeric

1tsp cumin seed, freshly ground

Pinch freshly ground black pepper

1 vegetable stock cube

2 425g cans chickpeas drained

1 large carton tomato passata

1 425g can coconut milk

3 cardamom seed pods

2 cups basmati rice

Naan bread or chapatis

Method:

Rinse the rice under running water for a couple of minutes then add to a large sauce-pan

Cover with water to approximately 1cm above rice, add cardamom pods and bring to boil Simmer for 15mins with pan lid partially on until most of the water has evaporated

Turn off heat and cover with pan lid

Heat oil in a large frying pan over medium heat

Add onion, garlic and ginger, and gently cook for 2-3 minutes until the onions are softened

Add seasonings and cook for 2 minutes, stirring all the time

Add chickpeas, tomato puree, and coconut milk and stock cube and stir well

Cover and cook over a low heat, stirring occasionally, until hot and simmering

Remove cardamom pods from rice, and spoon into bowls

Serve the masala hot over the rice with naan bread or chapatis