one of the things i love about blogging is being reminded of dishes i’ve previously cooked, either as i update the “this time last year” buttons, or via comments from readers who’ve also tried the same thing. it was a comment, about the lovely cumin flavour of the moro moroccan eggs with tomatoes and cumin that prompted me to cook this. plus a glut of peppers in the fridge.
i decided to use chickpeas instead of the eggs in the moro recipe, plus the combination of chopped garlic, ginger and chilli which a friend taught me (over a decade ago) was a great starting point for a spicy tomato sauce - by chopping the ginger and garlic you create little flavour bombs in the sauce.
the resulting dish has a lovely rich tomato flavour, with sweetness from slow cooked onions and peppers, and a freshness from ginger and fresh coriander. i ate this with brown rice and some greek yoghurt on the side, which is lovely as it 'melts' into the chickpea mixture.