I can take absolutely no credit for this recipe. It’s an Alice Brady classic. One she can knock up with her eyes closed. It’s a real winter warmer and tastes great fresh with coconut rice and even better the next day as a packed lunch with crusty bread.
Cooking time: 10 mins prep, 20 mins cooking, (30 mins total)
To wash up: 1 board & knife, 1 large bowl (for steaming rice), 1 large deep pan
- 2 mugs of rice
- 1 tbsp of coconut oil (or butter)
- 1 onion, diced
- 2 cloves of garlic, crushed
- 1 glug of oil
- 1 tsp of smoked paprika
- 1 tsp cumin seeds
- 2 squirts of tomato puree
- 1 tsp of peanut butter
- Juice from 1 lemon
- 2 tins of chickpeas, drained
- 200g of cherry tomatoes, chopped
- 1 handful of sesame seeds
- 1 handful of fresh coriander, torn
- Start off by cooking 2 mugs of rice in the microwave in a large covered bowl with 4 mugs of water and a tbsp of coconut oil for 11 minutes.
- Fry the onions in a glug of oil, once soft add in the garlic, paprika and cumin and cook for another minute or 2.
- Squirt in the tomato puree, spoon in the peanut butter, squeeze over the lemon juice and stir well.
- Stir in the chickpeas with enough to cover and simmer for another 10 mins.
- Finally add in the cherry tomatoes and cook for a further 5 minutes.
- Season to taste, I always add hot sauce, Alice doesn’t.
- Toss in sesame seeds, sprinkle over the coriander and tuck in.