Just a very quick post today – an extremely easy and fast recipe as I’ve been so busy with starting lectures again!
My Dad gave me a cook book for my birthday last month and I’ve been giving it a real read this week; it’s quite a basic one and so I bookmarked quite a few recipes for when I don’t have much time to cook, or don’t have the energy to cook a long, complicated meal. Luckily I picked a decent recipe for my dinner as this took hardly any time but was really tasty – I really loved the filling warmth of the chickpeas, and I had it with a proper baked potato, which I haven’t eaten for a very long time! The spiciness of the cumin was also lovely given the horrid weather at the moment; it felt like true comfort food!
At the moment I’m to-and-fro-ing a lot between my house and university, and I’m just getting used to my new timetable, so this week I haven’t been up to cooking a lot of decent meals – it’s been mainly veggie burgers – but I’m glad I put in a teeny bit of extra effort to make this, as it genuinely only takes 15 minutes (the baked potato takes an hour, but you pretty much put it in the oven and forget about it, so it doesn’t count as cooking!) – if you’re a broke, stretched-for-time student like I am at the moment, I’d definitely suggest giving this recipe a try :)
A little oil or oil spray
Half a tin of chickpeas
Half an onion
About 5 vine tomatoes (a little bit larger than cherry)
Half a teaspoon each of turmeric, cumin and cayenne pepper
Salt and pepper to season
One tablespoon of freshly chopped coriander
- Heat the oil in a frying pan and fry the chopped onions for 5-10 minutes until softened and golden brown, then add in the spices and stir for around a minute.
- Add in the chickpeas and halved vine tomatoes. Cook for a further minute or so, then add the salt, pepper and coriander. Cook for another two minutes, then serve with a baked potato, rice or pasta.