3 tbsp olive oil
2 onions, chopped
3-4 garlic cloves, finely chopped
1 tsp ground ginger
¼ tsp allspice
1 tsp curry powder
A pinch of cayenne pepper or chilli powder
1/4 tsp fine sea salt
2 tsp tomato puree
1 x 450g can chopped tomatoes
2 x 450g cans chickpeas, drained and rinsed
250ml vegetable stock (can be made from a stock cube, preferably low salt)
a few washed and chopped coriander leaves
Heat a pan on a medium heat and add the oil. Tip in the onions and sauté for 7-10 minutes until soft and translucent.
Add the garlic and cook for a couple of minutes.
Add the ginger, allspice, curry powder, cayenne pepper and salt and mix well cooking for a further 2 minutes. Stir in the tomato puree.
Then mix in the chopped tomatoes and cook until the mixture is quite thick.
Add the chickpeas and cook for 7-8 minutes until well combined. Add the stock and simmer for 3-4 minutes. Garnish with the coriander leaves and serve with rice.