Chick Pea Curry
1 - 2 Tablespoons of olive oil
1 onion, chopped
3 cloves of garlic, finely chopped or crushed
1 apple, peeled and finely chopped
1 green pepper, finely chopped
2 - 3 teaspoons of curry powder
1-2 tins of cooked chick peas (or soak dried ones overnight and cook)
1 can of tomatoes
handful of raisins (optional)
2 tablespoons of desiccated coconut (optional)
some frozen peas
Fry the onion, garlic and apple in the olive oil for a few minutes. Add the curry powder and stir for a minute or two. Add the tomatoes (chop them if needed) and green pepper. If you like really sweet tasting curry, then add the raisins and coconut. Cook for about 15 minutes at simmering level and then add your chick peas and cook for a further 10 minutes. Shortly before the end of cooking time put some frozen peas in, as these will go mushy if overcooked. Add salt to taste. We like this best with white basmati rice, and lots of little toppings.
Ideas for toppings are chopped fresh tomato, cucumber, sliced banana (yes, this does work!), sunflower seeds, avocado, in fact anything you fancy!