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


  1. 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.
  2. Fry the onions in a glug of oil, once soft add in the garlic, paprika and cumin and cook for another minute or 2.
  3. Squirt in the tomato puree, spoon in the peanut butter, squeeze over the lemon juice and stir well.
  4. Stir in the chickpeas with  enough to cover and simmer for another 10 mins.
  5. Finally add in the cherry tomatoes and cook for a further 5 minutes.
  6. Season to taste, I always add hot sauce, Alice doesn’t.
  7. Toss in sesame seeds,  sprinkle over the coriander and tuck in.

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