Ingredients: (Serves 4)

400g/14oz chickpeas

500g/1 lb 2oz tomatoes

1 tbsp oil

1 onion, chopped

300ml/ ½pt vegetable stock

200ml/7fl oz crème fraîche

3-4 cloves garlic, crushed

Salt, pepper, turmeric, coriander

Method:

1. Soak the chickpeas overnight, then cook in a pan of boiling water until tender; drain. (Alternatively use tinned chickpeas)

2. Dip the tomatoes into boiling water for a few seconds, then peel the skin off and chop the flesh.

3. Heat the oil in a large pan, add onion and cook for 2-3 mins.

4. Add chickpeas, tomatoes and seasoning, pour in the stock, cover and simmer for 8-10 mins.

5. Stir in the crème fraîche and garlic, season to taste and serve with fresh bread.