Spicy Chickpea Stew

Ingredients:
1 onion, peeled & chopped
1 Tbsp sunflower oil
1/2 tsp chili powder
2 cloves garlic, peeled & crushed
15 oz canned chickpeas
5.5 oz canned sweetcorn, drained
14 oz canned plum tomatoes
1 Tbsp fresh coriander, chopped

Directions:
Fry onion in oil for 10 minutes over a low heat to soften. Add chili and garlic and fry for a further minute. Add chickpeas with their liquid, sweetcorn, and tomatoes with a wooden spoon and allow to simmer for 20 minutes until reduced and flavors have mingled. Sprinkle with freshly chopped coriander. Serve with plain rice.

Source: Somerfield Magazine, November 2008

Serves: 2

Prep time: 40 minutes

Marcos rating: I think he thought it was about a 5 or 6

My variations: Well, I changed this recipe a bit when I made it. We don't have any chili powder and I wasn't about to buy some just to use 1/2 a tsp. So I used a half packet of taco seasoning. I also did not use any coriander. I also decided that this was not going to be enough to feed us, so I added cooked & chopped chicken to the pot and stirred in Mexican rice before serving. Oh, and I used vegetable oil instead of sunflower oil.