30ml (2 tablesp) oil
1 onion, sliced
2 cloves garlic, finely chopped
10ml (2 teasp) ground coriander
5ml (1 teasp) ground cumin
5ml (1 teasp) ground turmeric
225g (8oz) chestnut mushrooms, halved
190ml (1/3 pt) vegetable stock
450g (1 lb) British Classic Tomatoes, cut into wedges
400g can chickpeas, drained
45ml (3 tablesp) chopped fresh coriander
225g (8oz) basmati rice, cooked and drained
sprig of coriander
Heat the oil and cook onion and garlic in a covered pan for about 3 minutes until soft, then stir in the spices and cook for a minute.
Add the remaining ingredients, bring to the boil and simmer gently for about 10 minutes.
Serve with the cooked basmati rice and garnish with coriander.
Did You Know?
British Tomato growers use an army of over 40 million beneficial predatory bugs called Macrolophus in summer to keep pests out of their crops, reducing the need for chemicals.