Spicy Chickpeas with Herbs and Spices
Ingredients
- 400g tin chickpeas, rinsed and drained
- 1/2 large onion, diced
- 3 tablespoons tomato paste
- 2 teaspoons tamari (approximately)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon each ground oregano, smoked paprika, dried thyme, and cayenne pepper
- 1/2 teaspoon garlic powder or 2 finely chopped garlic cloves
- A good squeeze of lemon
- Salt and pepper, to taste
Preparation
In a large fry pan, drizzle some olive oil and add the chickpeas in a flat layer. Allow to cook and lightly brown before adding the onion. Cook until the onion is soft.
Add the seeds, herbs, and spices and mix well. Add in the tamari and cook off. Add the tomato paste. Stir until well combined.
Squeeze over a good drizzle of fresh lemon juice, and season with salt and pepper. Add a generous splash of water and allow everything to cook, undisturbed, for about 3 minutes. Stir quickly, then allow to finish cooking for another few minutes until it's all thick and holds together. Serve up!
Serve with jacket potato and greens, or veggies, or in a sub, or on toast.