Spicy Moroccan Chickpeas

Serves 4
Per serving 228 calories 4g fat
prep time 10 mins
cook time 40 mins

Ingredients:
2 red onions, diced
2 garlic cloves, crushed
4 carrots, diced
½ small swede, diced
1 x 400g can chickpeas, drained
1 tbsp flour
150ml (1/4 pint) vegetable stock
1 small red chilli, finely sliced
1 tbsp chopped fresh oregano
1 tsp ground cumin
1 tsp ground coriander
6 cardamom pods, crushed
2 x 400g cans chopped tomatoes
2 pieces lemon peel
salt and freshly ground black pepper
chopped fresh parsley to garnish

Method

Preheat a non-stick pan or wok. Add the onions and garlic and dry-fry until soft.
Add the vegetables and chickpeas to the pan. Sprinkle the flour over and "cook out" for 1 minute.
Gradually stir in the vegetable stock, chilli, herbs and spices. Stir in the tomatoes and lemon peel. Simmer gently for 30 minutes until the vegetables are cooked and the sauce has thickened. Season to taste with salt and black pepper.
Just before serving, remove the lemon peel and sprinkle with chopped fresh parsley. Serve with couscous and flat breads.

Chef's tip: Use the juice from the peeled lemon to add a splash of citrus to the couscous