1 tsp cumin seeds
1 tsp carraway seeds
1 medium carrot, in 1cm dice
1 medium onion, in 1cm dice
30g chorizo sausage, finely diced
2 tsp tomato puree
120g tinned chickpeas, reserve water
200g tinned tomatoes
1 tsp caster sugar
Saute seeds in olive oil briefly, add carrot and onion and saute until soft. Add puree and sausage, cook a little more, add remaining ingredients + enough water so that total added liquid amounts to 220ml. Simmer covered for 20 mins. Remove lid and cook til nicely thickened.
Serve on thick toast and sprinkle with fresh coriander leaves.
Source: Ottolenghi in The Guardian
