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Essential Sunflower Oil1litre
1litreItem price
£2.30Price per unit
23p/100mlBy Shahnaz Ahsan
For me, this is the taste of Ramadan. After a tiring day of fasting, it is – with the use of canned chickpeas – mercifully simple to prepare. Serve warm in small bowls with a dollop of the minted yogurt on top.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Heat the oil in a medium-sized pan; add the shallots. Fry over a medium heat for 5 minutes until just golden at the edges. Add the salt, chilli powder, green chilli (if using) and turmeric. Fry for 1 minute more, then add the tomato. Stir well and cover. Turn the heat to low; cook for 3-4 minutes until the tomato starts to break down.
Add the chickpeas and stir well. Cover and cook for a further 6-8 minutes until they soften. Meanwhile, prepare the yogurt. In a blender, whizz the herbs, lime juice and chilli (if using) until they form a purée. In a bowl, beat 1 heaped tsp of the purée into the yogurt and season with salt. You can add more purée to taste. (Unused purée will keep refrigerated in an airtight container for up to 5 days; try it drizzled over roasted vegetables or fish.)
Gently stir the coriander through the chickpeas and serve in bowls with basmati rice, if liked, a dollop of the mint yogurt and lime wedges to squeeze over.
Typical values per serving when made using specific products in recipe
Energy | 2,187kJ/ 519kcals |
---|---|
Fat | 13g |
Saturated Fat | 3g |
Carbohydrates | 74g |
Sugars | 4.2g |
Fibre | 7g |
Protein | 20g |
Salt | 0.8g |
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