Curried chickpeas

• vegetable oil↗2 tbsp tbsp
• cumin seeds↗1 tsp tsp
• red chillies↗1-2

  deseeded and chopped

• clove↗1
• small cinnamon stick↗1
• bay leaf↗1
• onion↗1

  finely chopped

• ground turmeric↗½ tsp tsp
• garlic cloves↗2

  finely chopped

• can chickpeas↗400g g

  rinsed and drained

• paprika↗1 tsp tsp
• ground coriander↗1 tsp tsp
• small tomatoes↗2

  chopped

• chopped coriander1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the oil in a heavy-bottomed pan. Fry the cumin, chillies, clove, cinnamon and bay leaf together until the cumin starts to crackle. Tip in the onion, turmeric and a pinch of salt. Cook for 2 mins until starting to soften, then add the garlic.

2. 2

   Continue cooking 4-5 mins until the onion is soft, then add chickpeas, paprika, black pepper and ground coriander. Give everything a good stir so the chickpeas are well coated in the spices.

3. 3

   Add the tomatoes and 2 tbsp water. Cook on a medium heat until tomatoes are soft and the sauce is thick and pulpy. Take off the heat and sprinkle on the coriander.