Remember the guest post by Melanie McGrice last week? As promised, here’s a simple recipe she has shared with us. Great one for the colder months and managing perimenopause and menopausal symptoms. Although I think this is a great recipe all-around for us anyway.
• 1 tablespoon canola oil
• 1 onion, chopped
• 1 clove garlic, crushed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon chilli powder
• 400g can chickpeas
• 400g can diced tomatoes
• pumpkin (optional)
• 5cm piece of fresh ginger, grated
• 1/4 cup chopped fresh coriander
Heat oil in large saucepan. Add onion and garlic and fry until golden. Add cumin, coriander, turmeric and chilli powder and cook, stirring, for 2 minutes.
Add chickpeas and tomatoes to pan. Simmer for 10 minutes until thickened. Add ginger and stir well. Serve hot, garnished with coriander.
Thanks Melanie for such a simple recipe!! This would go well with some Basmati rice or Naan bread. If you like, you can also add a dollop of yoghurt too. I made this on Monday night as one of the side dishes to have with my grilled chicken wings and some jasmine rice. An indication of how good a dish is in my house, is when there are no left-overs at all. I think it’s safe to say that this was a sure winner, which will definitely make a repeat appearance at the dinner table. You have a try and tell me how it goes.