Spicy chickpeas in tomato sauce with rosemary

spicy-chickpeas-in-tomato-sauce-with-rosemary

My life over the last few weeks, while not exactly jet set, has certainly been a bit train set with me up and down the country from Kent to Salisbury and London and Dorking and Ipswich and so I haven’t been in the kitchen much making healthy meals. Whether I’ve been in bed a lot complaining of having a hangover is another matter.

Still, I’m back now (well, until Friday when I’m off to London for afternoon tea and a gig, then back again to London on Sunday for the London Duathlon) and so tonight, much to The Meat Eater’s relief, I made something tasty and healthy for dinner.

The Meat Eater said it had too much rosemary in it, but that didn’t stop him cleaning his plate right down to the last grain of rice.

In the cookbook I used – Slow Cooking for Vegetarians – it once again faffs around cooking ingredients before adding them to the slow cooker. The recipe below is my faffless way of doing it.

Spicy chickpeas in tomato sauce with rosemary (serves 4)
(Adapted from Slow Cooking for Vegetarians)

2 cans chickpeas, drained
1 tbsp cumin seeds
4 bay leaves
1 sprig of fresh rosemary
400g can chopped tomatoes
2 garlic cloves, crushed
1 green chillie, chopped
600ml vegetable stock
2 tbsp chopped fresh parsley

  1. Preheat the slow cooker on High.
  2. Place all the ingredients except the parsley in the slow cooker and cook on High for about 8 hours.
  3. Just before serving, stir in the parsley.
  4. Serve with basmati rice (or whatever you want to serve it with).
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