Method
- Toast the Crazy Jack Pumpkin Seeds in a dry frying pan for 5 minutes or so, making sure they don’t burn. Set aside.
- Heat the oil in a deep heavy based saucepan. Add the onions and garlic and fry until soft and golden.
- Add the salt, cumin, coriander, turmeric and red chilli powder to the onion and garlic. Cook for a minute then add the tomato. Cook until the sauce begins to thicken.
- Now add a little water and stir.
- Tip in the chickpeas and stir again. Cover and simmer for 5 minutes.
- Add the ginger and garam masala and cook for another minute.
- Scatter with the toasted pumpkin seeds and coriander and serve with basmati rice.
Ingredients
- Serves 2
- Handful of Crazy Jack Pumpkin Seeds
- 1 tbsp groundnut oil
- 1 onion, chopped
- 1 garlic clove, crushed
- Quarter 1 tsp salt
- Half tsp ground cumin
- Quarter tsp coriander
- Quarter tsp turmeric
- Quarter tsp red chilli powder
- 1 fresh tomato, chopped
- 1 x 400g tin chickpeas, drained and rinsed
- 5cm piece root ginger, grated
- Pinch of garam masala
- Fresh coriander, chopped to serve