4 Servings 30 min Cook
1 Cup White Rice
2 Tbsp Vegetable Oil
1/2 Tsp, whole Cumin
2/3 Cup, chopped Onions
1 Tsp Garlic
2 Tbsp Curry Paste
1/2 Pepper Green Peppers
1/3 Tsp, ground Cumin
1 Cup, chopped or sliced Tomatoes
1 2/3 Cup Chickpeas
1/2 Tsp Sugar
1/2 Fruit without seeds Lemons
2 Tbsp Fresh Cilantro
1 Dash Salt
Prepare rice as per package directions; set aside.
Meanwhile, heat the oil in a pan and add the cumin seeds, when they crackle add the diced onions and fry on a medium heat for 3-5 minutes.
Add the garlic paste, curry paste, chopped green chilli, and cumin powder and fry for a further 2-3 minutes.
Add the chopped tomatoes, stir well and cook for a further 5-8 minutes, then add the chickpeas.
Cook for a further 5 minutes until the chickpeas are heated through.
Adjust the seasoning and add the sugar and lemon juice.
Add half the fresh coriander and season with salt the taste.
Serve with rice (if desired) and garnish with remaining coriander.
