Nigel Slater’s chickpeas and spiced tomato sauce recipe

Get your pulses going with a soft and sweet, nutty and crunchy, quick and easy vegetarian supperPeel and thinly slice 2 cloves of garlic. Peel a 40g knob of ginger and cut it into matchsticks. Finely chop 1 medium hot red chilli. Warm 2 tbsp of groundnut oil in a saucepan, add the garlic, ginger and chilli and fry for 2 or 3 minutes over a moderate heat, until the garlic is pale gold. Continue reading...