Spiced Chickpeas

2 400g cans of chickpeas, drained and rinsed
1 Tbsp olive oil
1 onion, halved and sliced
2 cloves garlic, crushed
1/2 tsp ground cinnamon
1/2 tsp turmeric
1/4 tsp cayenne pepper
150 mls vegetable stock
100 g sultanas
2 tsp parsley, chopped
Heat the oil and cook the onion for 5 minutes until golden. Stir in the garlic, cook for 1 minute. Add the cinnamon, cayenne pepper and turmeric and cook for 30 seconds.
Add the chickpeas, stock and sultanas. Bring to a simmer. Cook, stirring occasionally for 10 minutes.
Serve sprinkled with parsley.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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