Preparation info
  • Serves


    • Difficulty


Appears in

By Yasmin Alibhai-Brown

Published 2009

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  • 3 tins chickpeas (we used to boil these ourselves over two slow days, but they were still never as soft as the tinned variety – slow cooking to drive you mad)
  • 1 tbsp mixed


  • Heat the oil and add mustard seeds. Cook until they splutter.
  • Add all ingredients except for chickpeas, and cook for ten minutes over slow heat, stirring from time to time.
  • Add the drained chickpeas and cook for five more minutes.
  • Eat hot or cold.