Super quick, and super easy. If you prefer dried chickpeas just soak them before hand, and for the tomatoes if you have fresh ones available in abundance use them. Garlic is also another thing I would usually put in here, but not having access to Australian garlic for the moment, most dishes are garlic less. If you have it at home though, whack it in.

Moroccan Chickpeas

In a pot add a couple of good slurps of olive oil

a diced onion

2 tsp coriander

2 tsp cumin

1 can chickpeas

1 can tomatoes

rinse the can out with half water, pop it in

2 bunches of chopped English spinach

2 chopped carrots

and whack the lid on for about 10 minutes.

Salt to taste and serve with basmati rice or cous cous, a dollop of natural yogurt, a squeeze of lemon and a sprinkling of turmeric.

10 minutes to prepare, and ten minutes to cook