CookEat Recipe
Pan-Seared Tomato and Chickpeas with Ginger
Pan-seared tomato is combined with chickpeas and tender peas, seasoned with ginger and turmeric. Serve the warm mixture over natural yogurt with crisp toast.
Method
Steps
Step 1
Use canned chickpeas, weighed drained and rinsed, and fresh or frozen shelled peas. Wash the tomatoes and cut into thick wedges. Peel and finely grate the ginger.
Step 2
Heat 1 tablespoon olive oil in a wide pan over medium-high heat. Sear the tomato wedges for 2–3 minutes per side, in batches, until coloured. Lower the heat to medium and stir in the ginger and turmeric for 30 seconds.
Step 3
Add the chickpeas, peas and 3 tablespoons water. Cover and simmer for 3–5 minutes until the peas are tender and everything is hot, then uncover to let excess liquid evaporate.
Step 4
Slice the bread, brush with the remaining tablespoon oil and toast in a pan for 1–2 minutes per side. Spread yogurt on four plates, spoon over the warm vegetables and serve with the toast.
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