1 tbsp oil
1 tsp tumeric
1 tsp ground cumin
1 tbsp finely-chopped fresh ginger
1 tsp ground coriander
1-2 tbsp tamarind paste (to taste)
1 large leek
1 can drained chickpeas
1 tin tomatoes
lemon or lime juice
- Finely chop the onion. Clean the leek and chop it into 3cm chunks. Heat the oil in a heavy-based saucepan and add the onion and leeks with the spices and cook until the onion is soft, the leeks are starting to soften and the mixture aromatic.
- Stir in the chickpeas, cook for a few minutes and then add the tomatoes. Continue to cook until the chickpeas have cooked down a little and thickened the sauce and the leeks are cooked through. Add lemon juice to taste.
If you make this recipe, snap a photo and hashtag #coromandelflavour – I love to see what you’ve been making and any feedback is really welcome.