Chickpea Casserole

2 red onions, finely sliced
1 teaspoon of cumin seeds
2 teaspoons of coriander seeds
1 inch of fresh root ginger
1/2 teaspoon of turmeric
1 carrot, peeled and chopped
3 cloves of garlic
1 tin of chopped tomatoes or 400g fresh tomatoes1 tin chickpeas
2 tablespoons of freshly chopped coriander
pepper to taste
  1. Grate or chop garlic and leave to one side. Add the cumin and coriander seeds to a large saucepan and leave for a few mins on the heat.
  2. Take out of pan and grind in a coffee grinder or a pestle and mortar. Or use pre-ground.
  3. In the meantime, put the chopped onions into the saucepan and cover with a little water and allow to sweat for 10 mins with lid on.
  4. Grate the ginger and add to onions. Then add the turmeric, the ground cumin and coriander, the garlic and the carrot and stir well.
  5. Add the tinned tomatoes and the chickpeas and some pepper.
  6. Add a little hot water (about 200ml) and bring to boil. Turn down heat and let simmer for about 10-15 mins or until the carrots are cooked through.
  7. At the last minute, stir through the fresh coriander and check for seasoning.
  8. Serve with some brown rice or brown rice noodles and some steamed green veg.