1 TB ground coriander
1 TB ground cumin
¼ tsp ground cloves
¼ tsp ground cinnamon
2 cups low-sodium vegetable stock (500ml)
1 small onion / ½ large onion, finely chopped
1 thumb-size pieces fresh ginger, finely chopped
2 cloves garlic, finely chopped
1 small red chilli, finely chopped (optional)
pinch cayenne pepper (adjust to your preference)
1 tin chickpeas, drained
1 tin crushed tomatoes
parsley or coriander, to garnish
lemon wedges, to serve
Place the four ground spices into a small bowl and add a dash of stock and stir to form a paste. Set aside.
Place the onions in a pan and cook over medium heat, adding small amounts of stock at a time to cook the onions until they soften (much like you would a risotto). This should take about 10-15 minutes and you are not likely to use more than ½ cup of the stock.
Add the ginger, garlic and half of the chopped chilli (reserve the other half for garnish, if you are brave enough!) and cook for an additional minute, adding small dashes of stock to prevent burning. Add the spice paste and a pinch of cayenne pepper (if you are using) and stir well, cooking the spices out for few seconds.
Add the chickpeas, crushed tomatoes and all the remaining stock and simmer on a medium heat until the sauce has thickened sufficiently. This should take about 15-20 minutes.
Divide between two bowls and garnish with chopped coriander or parsley (or both if you have) and squeeze a lemon over.