These brightly coloured zesty chickpeas look very pretty on the dinner table and taste darn good too!
Makes enough for two large serves or for four as part of an Indian feast.
In a warm pan add the cumin seed and dry roast for a minute until fragrant. Turn up the heat and add the ginger, chilli, garlic and oil. Cook for another minute and then add the tomato paste and tomatoes.
Add the chickpeas and cook for five minutes until the tomatoes are almost completely broken down. Salt to taste and stir in the margarine.
This dish can be served with a chutney on flat bread or as part of a larger feast or as dinner for two with rice.