East Indian Chick Pea Ragout

Ease of Preparation: Easy

Time of Preparation: 30 minutes

Yield: 6 servings

Ingredients:

•  2 inches of fresh ginger, skinned
• 2 tablespoons olive oil
• 4 garlic cloves, chopped
• 2 teaspoons cumin
• 8 coriander seeds, ground
• 2 tablespoons turmeric
• 2 cans tomatoes (56 ounces)
• 2 cups dried chickpeas (500 grams)
• 1-cup plain yoghurt (250 millilitres)
• ½ cup cilantro, chopped

Method:

Chop the ginger into small pieces. Put the olive oil to heat in the bottom of the pressure cooker and add the ginger. Sauté for a couple of minutes. Add the garlic and the cumin, the ground coriander seeds and the turmeric. Stir until it is all coated with olive oil.

Add the canned tomatoes and dried chickpeas. Cover with the lid of the pressure cooker and cook for 20 minutes.

Open and stir in the yoghurt and chopped cilantro.