BERBERE CHICKPEAS IN TOMATO SAUCE / Serves 3-4
- 1 tbsp olive oil
- 1 medium brown onion, finely chopped
- 2 cloves garlic, finely diced
- 4 tsp berbere spice mix (see separate instructions below)
- 300g cooked chickpeas, drained
- 400g tinned tomatoes
In a medium saucepan, heat the olive oil on medium-low and add the onion. Fry, stirring continuously, for around ten minutes until soft, then add the diced garlic and berbere and stir for another minute. Tip in the cooked chickpeas and tinned tomatoes, then reduce the heat slightly, put a lid on the pan and leave to cook for around 25 minutes.
Serve as a side dish, on a baked potato (as pictured, with soy yoghurt), on toast...
BERBERE SPICE MIX (from Ruby Tandoh's flavour - makes more than you'll need here)
- 2 tsp coriander seeds
- 8 cardamom pods, seeds only
- 2 cloves
- 4 tsp cayenne pepper
- 1 tsp ground allspice
- 1 tsp fenugreek seeds
- 1 tsp ground ginger
- 1 tsp black peppercorns
- 1 tsp salt
Grind the coriander seeds, cardamom seeds, cloves, fenugreek seeds and black peppercorns to a powder in a pestle and mortar or spice/coffee grinder. Mix this this with the remaining ground spices and salt, then dry fry in a small frying pan over a medium-low heat for a couple of minutes, stirring until fragrant and a shade darker. Tip onto a plate to cool.