4 tbsp vegetable oil
1 tsp cumin seeds
2 dried red chilli
2 medium leek, roughly chopped
4 cloves garlic, crushed
2 small glass orange juice
2 x 14 oz (400g) can chopped tomatoes
12 dried apricots, chopped
1 lb (450g) pre-cooked chick peas
1 bay leaf
Salt to taste
Generous handful chopped coriander
- Heat the oil then add the seeds and chilli. When the seeds start to emit their distinctive odour, add the leek and garlic. Saute for a few minutes.
- Pour in the orange juice and allow to cook for a few seconds or more until some of it has evaporated.
- Add the tomatoes along with the apricots, chick peas, bay leaf and salt to taste. Bring to the boil then turn down and simmer for 30 minutes uncovered.
- Remove the chilli and bay leaf then stir in the coriander. Serve with rice. Serves 4.