Monday, 3 January 2011

Tomato and rosemary chickpeas (2 colours)

Dried chickpeas - 225 g, soaked overnight
Olive oil - 2 tbsp
Cumin seeds - 1 tbsp
Bay leaves - 4
Fresh rosemary - 1 tbsp, chopped
Green chilli - 1 mild, halved and deseeded
Garlic - 2 cloves, finely chopped
Chopped tomatoes - 400 g can
Vegetable stock - 600 ml

1) Preheat the slow cooker on high.
2) Drain the chickpeas and place in a large saucepan. Cover with cold water, bring to the boil and boil for 10 minutes.
3) Meanwhile heat the oil in a saucepan. Add the cumin seeds, bay leaves and rosemary. Cook, stirring, for 2 minutes until the cumin seeds begin to pop. Add the chilli, garlic and tomatoes and stir. Pour in the stock.
4) Drain the chickpeas. Add the tomato mixture to the pan with the chickpeas and stir well. Bring to the boil and then pour into the slow cooker. Cook on high for 6-8 hours until the chickpeas are soft. Remove the bay leaves and chilli if desired. Serves 4.

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