Spicy Chickpeas

I went to the Doctors today, I know two times in a month. It's not the Achilles tendon it's a muscle strain which can be sorted phew!!!!

Here is a recipe that looks well worth a try from Freedom Bound Blog He is famous for his chickpeas, so he tells me!!!!!

Freedom Bound said...
Not as colourful, but very scrummy, and may convert you to chickpeas!
Spicy chickpea casserole

This recipe tastes better if you make it up in advance to allow all the flavours to combine and then simply reheat it before serving
8oz (225g) [dry weight] chickpeas, soaked overnight or 2 x 400g tins of chickpeas
1 medium onion,
chopped 1 x 1 4oz (400g) can chopped tomatoes
1 vegetable stock cubes
1/2 teaspoon ground coriander
2 heaped teaspoons cumin seeds
1/2 teaspoon chilli powder
8oz (225g) mushrooms,
sliced 1 tablespoon chopped fresh coriander
salt and freshly ground black pepper

Fast-boil the soaked chickpeas for 10 minutes, then simmer for a further one hour until fairly soft. When the chickpeas are almost cooked, drain them, then rinse with boiling water. Or open the tinned chickpeas and drain!Place the onion and tomatoes into a medium saucepan with the stock cube. Add the coriander, cumin, chilli and season with salt and black pepper. Bring to the boil and simmer gently for 10 minutes.Stir the chickpeas into the tomato and spice mixture. Add the mushrooms and simmer for a further 5 minutes. Season well with salt and black pepper. Add the fresh coriander.Serves 3