1. Heat a little oil in a large saucepan or casserole and add the cumin, paprika and ginger and stir. 2. Add the vegetables and fry for 5 minutes, keeping them moving so they brown evenly. 3. Add 1 cup of water, the saffron (if using), tomatoes and some seasoning, then bring to a simmer. 4. Cover and cook for 10 minutes, then stir in the chickpeas and cook uncovered for a further 10 minutes until the veg is tender. ---------------------------------------------------------------------------
Nutrition
Ingredients
