The Baby-Led Feeding Cookbook by Aileen Cox Blundell

Author:Aileen Cox Blundell [Blundell, Aileen Cox]
Language: eng
Format: epub
Publisher: Gill Books

Moroccan Spiced Chickpeas

A super-healthy mix of spices and chickpeas in a tomato sauce makes up our ultimate curry-in-a-hurry. Chickpeas are wonderful little powerhouses of nutrition, and if your family love curry, they will love this recipe.

Serves 2 adults and 2 children

2 tablespoons rapeseed oil

1 large white onion, finely chopped

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric

½ teaspoon ground ginger

½ teaspoon ground cinnamon

4 cardamon pods, deseeded and seeds crushed

4 tablespoons tomato purée

400g tinned tomatoes

800g tinned chickpeas

80ml water

4 large handfuls baby leaf spinach, chopped

black pepper, to season

Heat the oil in a saucepan over a medium heat. Gently fry the onion for 6 minutes, stirring often, until it turns lovely and golden. Add the garlic and fry for another couple of minutes.

Add the spices and tomato purée and stir well. Allow to cook for a few minutes until the spices become lovely and fragrant. Then add the tinned tomatoes, chickpeas and water and turn the heat down to a simmer. Leave the lid off the pot and allow the sauce to reduce until thickened. This only takes about 10 minutes. Remove from the heat and add the spinach leaves, along with a little pepper to season.

Serve with homemade tortillas.

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