Chickpea curry

Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion and cook for 3-4 minutes or until it has softened. Add the garlic, cumin seeds, mustard seeds, turmeric and cinnamon. Cook for a further 1-2 minutes, stirring constantly, until aromatic. Add the flour and cook, stirring constantly, for 1 minute.

Step 2

Add the drained chickpeas and vegetable stock and stir to combine. Bring to the boil, reduce the heat to low, and simmer for 2-3 minutes or until slightly thickened. Add the tomatoes and simmer gently for 4-5 minutes or until tomatoes are soft. Season well with salt and pepper.

Step 3

Serve with the cooked brown rice and steamed beans or broccoli.