Cholesterol-friendly.
Method:
Heat the oil in a pan, then fry the onions for 5 mins until soft. Stir in the spices. Add the courgettes, tomatoes, chickpeas, rasins and stock, then bring to the boil. Cover and simmer for 10 mins. Stir in the peas and cook for 5 mins more. Sprinkle with coriander, to serve.
Ingredients:
- 2 tbsp olive oil
- 2 onions, chopped
- 1/2 tsp each ground cinnamon, coriander and cumin
- 2 large courgettes, cut into chunks
- 2 chopped tomatoes
- 400g can chickpeas, rinsed and drained
- 4 tbsp rasins
- 425ml vegetable stock
- 300g frozen peas
- chopped coriander, to serve
Enjoy!