Excerpt: Spicy Chick Peas and Carrots
2 tablespoons / 30ml vegetable oil
2 large carrots, diced
2 red onions, chopped
10 spring onions, cleaned and chopped finely
8 cloves garlic, crushed
4 tablespoons / 60ml curry powder
2 x 14oz / 400g cans chickpeas un-drained
4 tablespoons / 60ml tomato puree
Heat the oil in a pan, add the carrots, onions, spring onions and garlic. Cover the pan and sauté, stirring to avoid sticking, until the carrots are beginning to soften. Turn the heat up, add the curry powder and stir in, cooking and stirring for a minute or so. Add the chickpeas and the tomato puree; stir well and simmer for 20 minutes.
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