Tomato and Chickpea relish

By Sonja Jordt | Published 1 May 2010

This dish tastes best eaten hot, so serve it for supper on a cool evening.

This makes a good side dish or the basis of a meal for the vegetarian in the family. 

You need (for 6 people)
• olive oil
• 2 onions, chopped
• 4 large cloves of garlic
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons turmeric
•  1 teaspoon ground coriander
• 2 tins (410 g each) chopped tomatoes
• 1 tin (65 g) tomato paste
• 2 teaspoons sugar
• 2 teaspoons fresh lemon juice
• salt and black pepper
• 2 tins (410 g each) chickpeas
• fresh coriander leaves

Here’s how
1. Stir and fry. Heat the olive oil in a pot and fry the onion until soft and trans­lucent. Add garlic and fry for a minute or two. Add the spices.
2. Good and tomatoey. Add the chopped tomatoes, tomato paste, sugar, lemon juice salt and pepper.
3. Out of the tin. Drain the chick­peas in a colander and rinse. Add to the tomato mixture and stir. Turn the heat down and allow to simmer until the sauce thickens.
4. Finishing touches. Adjust the seasoning and add sugar if it’s too tart. Garnish with fresh coriander.

Other recipes to try out:
Boerewors rolls with homemade relish
Mealies, mealies and more mealies

Back to food | Back to top

Comments

Comment on this article

Comment

Email (optional)

Please complete the code

Code