I say North African, but this really is a mix of store cupboard items that could be Asian, Indian, Turkish, Moroccan and Mediterranean.Chickpeas were a staple growing up and my aunt always told me they make you fart a lot. Whether or not this is true, I’m not sure, but it means that I tend to always put caraway seed in every chickpea recipe just in case.This dish really punches above its weight in flavour. It’s rich, comforting and quick to make. I served it as part of a mezze platter the other week and it worked really well with dishes such as baba ganoush, flatbreads and spiced courgette. Alternatively, eat it with cauliflower ‘rice’ or sweet potato.Serves: 4 as a side dish or 2 as a main coursePreparation time: 5 minutesCooking time: 30 minutesIngredients2 onions2 cloves of garlicA large splash of rapeseed oil6 large tomatoes, roughly chopped2tbsp tomato purée1 tin of chickpeas1 tin of cannellini beans1tbsp berbere spice mix1tbsp baharat spice mix1tbsp cumin seeds1 medium bunch of fresh coriander1-2 red birdseye chillies1tsp caraway seedsA splash of waterSalt and pepper to season Method:
- Fry the onions and garlic in rapeseed oil then add the spices and chilli.
- Add the spices and cook for a minute or two.
- Add the chillies, tomato purée and tomatoes, season, add some water and stir well. Cover and simmer for about 20 minutes then squash down with a wooden spoon.
- Add the chickpeas and beans heat through then stir in the chopped coriander, check the seasoning and serve.