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Spicy Moroccan Chickpeas

OK, not strictly speaking a curry dish, but delicious nonetheless! This recipe is enough for 4 people, and takes just under an hour from start to end. Like many spicy dishes, you can prepare this in advance.

You will need:

  • 2 red onions, diced
  • 2 garlic cloves, crushed
  • 4 carrots, diced
  • 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

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.

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