4 tablespoons oil

2 onions, finely chopped

2 cloves garlic, finely chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground tumeric

2 teaspoons ground paprika

Pinch of cayenne pepper

½ teaspoon salt

2 cans chickpeas, drained

2 tablespoons tomato puree

2 tablespoons Billington’s Natural Dark Brown Molasses Sugar

¼ pint water or vegetable stock

Heat the oil in a pan over a low heat.

Add the onions, garlic, spices and salt and cook until the onions are soft but not browned.

Stir in the chickpeas, tomato puree and molasses sugar, then pour in the water or stock and bring to the boil.

Cover and simmer for 30 minutes.

Season to taste.  Turn into a large serving bowl or individual bowls and serve with warm crusty bread, rice or a green salad.

Serves 2-3.