BRAISED SPICY CHICK PEAS

Serves 4
¼ cup olive oil
1 onion sliced
2 teaspoon crushed garlic
I tablespoon coriander seed
1 tablespoon cumin seeds, ground
1 cinnamon stick
1 red chilli chopped
2 X 40g cans of chickpeas, drained
2 cups of tomato puree.
Salt and freshly ground pepper
½ cup flat leaf parsely roughly chopped
¼ cup of coriander leaves roughly chopped
Cucumber chopped to garnish.
· Sauté onion in olive oil until onions are tender but not coloured
· Add garlic, spices and chilli and cook 2 minutes longer
· Add chick peas and tomato puree
· Season well and simmer until the sauce has reduced and thickened
· Fold through herbs, garnish with cucumber and serve