• 600 g cooked chickpeas, with some of the cooking liquid preserved
• 1 tin tomatoes
• 125 g dates (after stones removed), chopped
• 2 tblsp olive oil
• 3 red onions, peeled and sliced
• 1 whole head of garlic, peeled and finely chopped
• 1 tblsp ginger, finely grated
• 2 tblsp tomato concentrate
• 1 bunch coriander, separated into stalks and leaves
• 1 tblsp cumin, roasted and ground
• 1 tblsp coriander, roasted and ground
• 1 heaped tsp ground turmeric
• Chili in whichever way, shape or form you have available.
• 1 cinnamon stick
• grated zest and juice of 1 lemon, organic or at least unwaxed
• 5ü g flaked almonds, toasted

Heat the oil and sauté onions, garlic, and ginger.

Add ground coriander and cumin. Sauté.

Add tomato concentrate. Sauté.

Add chickpeas, tomatoes, dates, coriander stalks, spices and lemon zest and bring to a simmer. Season with salt and freshly ground black pepper. Cook for about half an hour or more, adding water if the sauce becomes too thick.

Add lemon juice and almonds, stir, check for seasoning, and garnish with coriander leaves to serve.