 Preparation Time |
5mins
|
 Cooking Time |
15mins
|
 Level |
Easy
|
 Serves |
4
|
1 Medium Onion, chopped
1 Garlic clove, crushed
Low cal spray oil
1 tsp Ground coriander
1/2 tsp Ground cumin
Dash Tumeric
Dash Cayenne pepper
340g Chickpeas, cooked
1/2 tsp Salt
1/4 tsp Black pepper
1 Lemon, juiced
Fresh parsley, very finely chopped
Spray the oil into a large pan and place over a medium-high heat.
Add the onion and garlic and cook until soft.
Add the coriander, cumin, turmeric and cayenne pepper and cook for one minute.
Stir in the chickpeas, salt and pepper, and cook until the chickpeas are heated through.
Remove from the heat and stir in one tsp of lemon juice and 2 tbsp of coriander into the stew.
Serve hot with basmati rice.
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