Curry Chick Peas

Ingredients

• 200g Dried East End Chick Peas (prepared)
• 1 Medium Onion (finely chopped)
• 2 tbsp East End Sunflower Oil
• 8oz Tomatoes (tin)
• 1 tsp Salt
• 1 tsp East End Turmeric Powder
• 1 tsp East End Chilli Powder
• 2 Cloves
• Crushed Garlic

Prepare the Chick Peas

Sort through and discard any hardened kernels.

Wash in 3-4 changes of clean water.

Soak in enough water to cover 5-8hours.

Replace water with clean water, bring to the boil and boil for 15mins.

Simmer for 1½ hour or until tender ensuring saucepan does not run dry.

Method

Prepare the chick peas as above.

Fry the onion in a separate pan, in the oil, until golden. Add the tomatoes, and cook for 5mins.

Add the salt, turmeric and chilli powder, cloves and ginger. Cook for 10-15mins over a medium to low heat.

Add the prepared chick peas to the pan, and let it cook on high heat for 15-20mins, stirring occasionally.

Serves four as a main meal.

East End Chick Peas are rich in protein and can be boiled and served as a salad or curried on rice dishes. They make an excellent houmous (Greek dish) and they can also be sprouted.