ramtops

This follows on, really, from here. We had even more left over this time!

I cut up an onion and some garlic, and fried them off in olive oil. Then I added a heaped teaspoon of Ras el Hanout and fried that off for a minute or two. In went the meat, cut into smallish pieces, then some chickpeas. I’d put the chickpeas in to soak the night before, and boiled them up in the morning, because I am too mean to use a can unless I’m caught short (as it were).

There were, inevitably, more chickpeas than would fit in the pan.

I added about 2/3 of a carton of passata, and a slug of cider (as that bottle is still in the fridge and, you know, I don’t want to waste it ..). Tasted it, and it was a bit sweet, so I added the juice of half a lemming. Simmered it all for about 20 minutes, ate with rice. Made a nice lunch (as previously noted, we tend towards main meal at lunchtime on Tuesdays, due to Morris practice).

[Edited to add]
It made loads, and so I lobbed in the remainder of the chickpeas that were leftover, and put it all in the freezer!

Mirrored from Reactive Cooking.