TOMATOES, CHICKPEAS, CASHEWS

The sweet-sharp savour of summer tomatoes. The crunch of cashews.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Peel and thinly slice the garlic. Peel the ginger and cut it into matchsticks. Finely chop the chilli. Warm the groundnut oil in a saucepan, add the garlic, ginger and chilli and fry for a couple of minutes over a moderate heat, until the garlic is pale gold.

Step 2

Stir in the yellow mustard seeds. Let them cook for a minute or two. Roughly chop the tomatoes, stir them in, then leave to cook for fifteen minutes, giving it the occasional stir.

Step 3

Peel the onions, halve them, then cut into thick segments. Cook them in the olive oil until soft, then add the cumin seeds and cashew nuts. Fry till the onions are soft and deep gold in colour.

Step 4

Drain and rinse the chickpeas and stir into the tomato sauce. Season carefully, then, when piping hot, divide between two bowls. Spoon the onions and cashews on top and serve, if you wish, with a little coriander stirred through at the last minute.