Saturday, 6 February 2016

Sunday 24th January: Spiced chilli chickpeas

A couple of weeks ago, we were on holiday (it seems like a million years ago now, though). We stayed in Hampshire near the New Forest, close to the Dorset and Wiltshire borders. We had fun exploring Bournemouth, Salisbury and the New Forest. We visited a brewery and a vineyard and brought back some beers and some lovely English wines. We also had a lot of lovely pub meals - our favourite being the Rose and Thistle in Rockbourne, Hampshire. It had a real log fire and the chocolate and pear tart was to die for.

A view of Bournemouth

Sunrise over Hampshire on a frosty day

However, we were staying in a self-catering property, so I also cooked on a couple of days. I ended up taking a few ingredients from home - stuff that would travel, so a few tins of things and some spices etc. The first Sunday there we had a lazy day in: I did some colouring in, and watched The Good Wife - it was a very relaxing day.

As we weren't inclined to wander outside that day, I thought I'd cook something for dinner. With a few basic ingredients, I put together this sort of spiced chilli chickpea dish.

Serves 2

Ingredients
1 tsp olive oil
1 onion, diced
2 medium carrots, diced
1 clove garlic, crushed
1 tsp cumin seeds
1 tsp paprika
1/2 tsp dried mixed herbs
pinch of chilli flakes
1 400g tin chopped tomatoes
1 400g tin chickpeas, drained and rinsed
Salt and pepper to season

Method
Heat the oil, and cooked the onion and carrots over a low-medium heat, until starting to soften. Add the garlic, herbs and spices, stir and cook for a further minute or so. Add the chopped tomatoes, bring to the boil and then simmer for 15 minutes. Add the chickpeas and simmer for a further 10 minutes. Season with the salt and pepper to taste.

I served ours with brown rice, but cous cous would work well too, I think.

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