Chickpeas In Spicy Tomato Sauce - cooking recipe

Ingredients

5 oz dried chickpeas, soaked overnight, drained
1 tbsp olive oil
2 tsp cumin seeds
1 tbsp ground coriander
1/4 tsp cayenne pepper
1 None medium Spanish onion, finely chopped
2 cloves garlic, minced
1 1/4 inch fresh ginger, grated
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
5 None baby new potatoes, quartered
10 None baby carrots, halved lengthwise
1/2 cup fresh cilantro, coarsely chopped

Preparation

Rinse chickpeas under cold water. Drain. Bring a saucepan of water to a boil. Add chickpeas and return to a boil. Reduce heat and simmer for 1 hour, or until tender. Drain.
Heat oil in large saucepan, cook cumin, coriander and cayenne, stirring, until fragrant. Add onion, garlic and ginger. Cook, stirring, until onion softens. Add tomato paste and cook, stirring, for 2 mins. Add tomatoes, 1 cup water, potatoes and chickpeas. Bring to a boil then reduce heat and simmer, covered, for 30 mins, stirring occasionally, until potatoes are tender and mixture thickens.
Add carrots and cook for 5 mins, or until carrot is tender. Remove from heat and stir in fresh cilantro.