A frugal Indian dinner party

home made indianI mentioned previously that I was having the girls round at the weekend. I don’t do dinner parties much as it always seems to cost so much even when I try really hard to be thrifty. When you have guests you feel you need to give them a treat with three courses, plus there is wine to buy of course.

Well, this time I think I have cracked it. I made three Indian inspired dishes, one of my own recipes smoky chicken and chickpeas (not exactly Indian since the main spice is smoked paprika, but it went well with the other dishes); a tarka dhal recipe that I found on the Internet (on Jamie Oliver’s site but not one of his recipes) and one from the book I found in the charity shop the other day, Save with Jamie, for sag aloo. I can’t find that anywhere on the web so here it is:

1 onion
2 ripe tomatoes
half a bunch fresh coriander
2 heaped tbsp rogan josh curry paste
oil
1.2kg potatoes, cut into 3cm chunks
4 cloves of garlic
1 fresh red chilli
2 tsp cumin seeds
300g frozen spinach

Peel the onion and blitz with the tomatoes, coriander stalks and curry paste in a food processor until combined, then spoon into a large non-stick frying pan on a medium heat with a lug of oil. Cook for 5 minutes, stirring regularly, then add the potatoes with some salt and pepper. Pour in enough water to come half way up the potatoes, bring to the boil then simmer with a lid on for 15 minutes. Remove the lid and turn the heat up a bit for another 15-20 minutes until the potatoes start to get crispy and golden. Meanwhile make a flavoured oil called a temper. Peel the garlic and finely slice with the chilli, place in a small pan and fry with the cumin seeds and a good lug of oil and until golden, then take off the heat. When the potatoes are reading stir the spinach into the pan and cook for around 5 minutes, stirring regularly. Serve the sag aloo drizzled with the temper with the coriander leaves scattered on top.

Because I made this the evening before, I stirred the temper in rather than serving it on top. It was really nice!

sag alooThe food went down very well and I had lots of compliments. It also fed far more that the 6 of us, so we have been eating it most of the weekend. The starter was poppadums from Aldi with mango chutney and a simple raita made from yogurt mixed with chopped mint and grated cucumber. Because I was at work all day I didn’t have time to make a pudding, so the non frugal part of the meal was a lemon tart from Sainsbury’s with some ice cream.  I also bought two  bottles of wine but I didn’t really need to since everybody brought a bottle as well.

beehiveIt was a success and a very good way to feed a crowd cheaply. I think the quantity I made would have fed 10 easily.

It was glorious here on Saturday so I spent the whole day in the garden. I could happily do that every day – maybe I should retrain as a gardener? Mind you, I hate the cold, so I would end up as a fair weather gardener and starve in the winter. I rescued my currant bushes from the bindweed (this is the bane of my life), I weeded my small wild flower garden ready to add sweet peas to the wigwam when they are ready, repotted my geraniums and rescued an old bee hive Mr S had abandoned at the bottom of the garden to display them on. I was shattered!

I still managed to get up for the boot sale but that is another story and my next blog post…

Little vegan number: spicy chick peas with spinach 

  I love chick peas! And I love spinach. Mostly I love frugal healthy food and this fits the bill on both counts. 

1 large onion, chopped
2 cloves garlic, crushed
4-6 balls of frozen spinach
1 bell pepper. chopped
1 400g can chopped tomatoes
1 400g can chick peas, drained
half to one tsp hot chilli powder
1 tsp coriander
1 tsp ground ginger
2 tsps cumin
half pint veg stock
oil
salt and pepper

Fry up the onions, garlic and pepper  in the oil until soft, then add the spices and cook for a couple of minutes. Add the spinach and all the other ingredients and bring to the boil. Simmer gently for at least half an hour, covered. Taste and season.

A simple supper with rice or as a side dish and cheap as chips!

Pauper’s Spanish Omelette

Last night’s Spanish omelettes were a big success. As ever, if I can produce something quick, tasty , cheap and delicious I am happy. I rarely spend long cooking, unless I am entertaining. However that is rare theses days as it can be an expensive business.

imageFor two people I chopped up half a green pepper and sautéed it gently with 6 chopped mushrooms. I also used 10 small potatoes from an tin from Aldi, sliced. These cost 15p and are incredibly useful – I am sure that must be cheaper than fresh. I will use the rest up in a casserole. I whizzed up 2 eggs for each of us in separate jugs with salt and pepper and a little milk then added half of the vegetables to each. I decided to make two separate omelettes rather than one big one as they cook more quickly but you could do it in a big frying pan if you are making this for more people. I cooked them gently in a small frying pan and when nearly set I added a handful I grated cheese to each and finished them off under a hot grill.

Today we had planned a drive out somewhere as the girls are all doing their own thing. However it is currently pouring, despite the forecast saying dry with sunny spells. Maybe it will have improved by the time we are ready to go!

Once again the dehumidifier is coming in handy, both drying the laundry and preventing our condensation problem resurfacing. Looks like it may be on all day today as I have washed all the bed linen!

What are you doing on this rainy Remembrance Sunday? I hate the idea of war, and lots of the young men who died in the First World War seemed to be little but cannon fodder. I will spare a thought for them today.
image

Macaroni Cheese – doubt you need a recipe, but here is one anyway :-)

I have had a busy Saturday, as usual, shopping and cleaning and getting everything done today so that I can have a relaxing day tomorrow. I am going to meet my old college friends. It has been 25 years since I have seen most of them. I am totally excited!! One is coming from Colorado. All being well, there will be 10 of us – I can hardly wait 🙂

I will leave the girls in charge of the student at lunchtime,  but I will need to be back to give her dinner, as they will be going to see their Dad. I will prepare the vegetables in the morning and just throw a couple of chops under the grill to serve with them when I get home.

Tonight I wanted something easy for tea, and macaroni cheese was perfect. It is so simple yet cheap and delicious. This was yummy – total comfort food on a rainy Autumn day.

mac cheeseHere is the recipe I use, although I vary it by adding bacon, mushrooms, leeks, or sometimes all three:

To serve 4

250g macaroni
2 heaped dessertspoons marg or butter
2 heaped dessertspoons plain flour
500ml milk
half tsp mustard powder or made up mustard
150g cheddar, grated
Lots of ground pepper and salt to taste

Cook the macaroni in plenty of boiling salted water and whilst it is cooking, make the sauce. Melt the marg or butter then add the flour and mustard and cook gently for a minute or so. Whisk in the milk and and bring to the boil, stirring all the time so that it doesn’t catch. Lower the heat and stir until thickened. Add the grated cheese, then season with the salt and pepper to taste. Drain the macaroni and stir in most of the cheese, leaving some to sprinkle on the top. Pop under a preheated grill for 5 minutes until it turns golden and bubbly. Serve straight away with a green salad or some vegetables.

We had runner beans with this as we still have plenty coming through.

Spicy roasted tomato sauce – a great way to use the glut

Roasted and ready to be whizzed up - I could have eaten these as they were with some crusty bread

Roasted and ready to be whizzed up – I could have eaten these as they were with some crusty bread

I found this recipe on the internet but adapted it slightly. It is delicious and spicy, and because we have lots of lovely ripe tomatoes at the moment, it is also very, very cheap.

To serve 4-5

500g pasta
1kg tomatoes, halved
70 ml olive oil
Clove garlic, crushed
1.5 tsp salt
1 tsp black pepper
I medium chilli pepper, kept whole
1 tsp balsamic vinegar
1 tsp sugar

Preheat the oven to 200 degrees, gas mark 6. Place the oil, garlic, vinegar, salt and pepper in a large bowl and stir. Dip each tomato half into the oil mix and place face up onto an oven proof dish with the whole chilli. Sprinkle with a little sugar. Cook for one hour. Allow to cool, remove the chilli and cut out the seeds. If you don’t like your sauce too hot just put half of the chilli in with the tomatoes, but if you can take the heat put the whole thing in, and whizz up with a hand blender.

You can sieve the sauce if you want it really smooth, but I didn’t bother. Mix in with your cooked pasta and top with. Grated cheese.

Mmm, delish!

A new recipe for courgettes! Stuffed with feta

At this time of the year I am always on the look out for new recipes to try to use up the courgette glut. Last night I made a pot of  stock using chicken carcasses from the freezer, and I will use that to make courgette soup for the freezer.

imageFor dinner I made stuffed courgettes, using a recipe I found in an old student cookbook and which I adapted slightly. I really enjoyed it, but Mr S was looking for the meat! Next time I will add chopped bacon to stop him feeling deprived.

Stuffed courgettes

4 medium courgettes
2 cloves garlic
1 red onion, chopped
8oz sweet corn
2 large eggs
2 tbsp milk
3oz feta cheese

Preheat the oven to 180 C. Halve the courgettes lengthways, carefully scoop out some of the insides to make room for the stuffing and arrange in a baking dish.

Put all the other ingredients apart from the feta into a food processor with some salt and pepper and whizz it, then crumble in half the cheese. Stuff the courgettes with the filling then crumble the rest of the feta on top. Bake for about 40 minutes.
I think this would be nice served with a tomato sauce or just as it is with salad and new potatoes. We had it with rubber beans as that is the other glut.

If you have recipes for the courgette glut, please bring them on!

 

Chick Pea Burgers and Super Cheap Veggie Soup

chick pea burgers 1It being Sod’s Law and a Saturday, I did of course wake up at 5.30 am, so no lie in for me. The up side of being a naturally early riser is that I am quite productive in the mornings. The down side is that I will be fast asleep on Mr Shoestring’s shoulder by about 9 pm … I am nothing if not entertaining!

I need to keep everything as cheap as possible this month as I have had a couple of unexpected bills. So I am planning to eat from the freezer and store cupboard as much as I can over the next few days. This means more veggie meals, which I love but everyone else will doubtless compain about. They will have to cope!

The first recipe in my store cupboard blitz is for these tasty little chick pea burgers. They are cheap, healthy and quick (as well as being vegetarian, vegan and excellent if you are on a low GI diet).

For 10-12 small burgers you will need:

2 cans chickpeas, drained
1 small onion, chopped
3 cloves garlic
1 tsp cumin
Large handful of fresh coriander if you have it – failing that parsley is good too
2 tbsp plain flour
Salt and pepper to taste

chick pea burgers 2Put all of the ingredients into a food processor and blitz until mostly smooth, although a few lumps of chick pea is nice. Put a little flour on a chopping board and shape the mixture into about 12 little patties. Cover and place in the fridge for 15 minutes to chill. When you are ready to cook them, heat some oil in a frying pan and cook them for 2-3 minutes on each side until golden. They are nice with some chilli jam on the side.

Since I was having a clear out, I pulled two chicken carcasses out of the freezer and made them into stock with 3 celery sticks, a large carrot, an onion, 3 bayleaves and 6 peppercorns. This is currently simmering away and I will drain it and use it for soup for lunch. I have saved bits and pieces of leftover cooked veg in the freezer, so that is defrosting, and I will add some onion, celery, carrots, pearl barley and whatever else I can find to make a good veggie soup.

So a good start to my mega cheap week!

Ratatouille

imageI don’t usually make ratatouille out of courgette season. In the summer I always have a glut so it regularly appears on my meal plans. However they were very reasonably priced in Aldi and they also had some delicious looking red peppers so we had this for dinner last night served with rice and topped with grated cheddar. Healthy, yummy and still good value. I vary this and never use a recipe; however this is roughly what I included last night.

Serves 6-8

4 medium courgettes, sliced
2 onions, chopped (as I had red and white I used one of each)
3 fat cloves of garlic
2 chopped peppers – I used one green and one red
2 tbsp olive oil
2 400g tins chopped tomatoes
2 tsp dried basil
1 vegetable stock cube

Heat the oil and sweat the onions and garlic for 5 minutes until soft. Add the courgettes and peppers for a further five minutes. Pour in the tomatoes and add the crumbled stock cube. Season well with salt and pepper. Cover and simmer for about 20 minutes and serve.

Three of us ate this for dinner yesterday, myself and DD1 had it again for lunch today, and me and Mr S will have it tomorrow with some baked chicken thighs. No complaints from the family either – in the midst of the summer glut they flinch when they see courgettes on their dinner plates in various guises 🙂

Spaghetti Cheese Casserole

spaghettiToday is my 100th blog post! I can’t believe I have written that many!

We had this yesterday – an old favourite adapted from Marguerite Patten’s Health Food Cookery. It’s my usual – cheap and cheeful, and easy after a day at work. It’s an old recipe, so it is in ‘old money’.

8 oz spaghetti
2 tbsp olive oil
1 large onion
2 sticks celery
2 cloves garlic
3 oz mushrooms
4 large tomatoes (I have made it with tinned in the past)
2 grated medium carrots
1/4 pint cider or white wine
Seasoning
1 tsp oregano
2 tbsp chopped parsley
6 oz grated cheddar

Heat the oil and cook the onion, celery, mushrooms and garlic for 5 minutes until soft. Add the tomatoes, carrots, herbs with the wine or cider and bring to the boil, then simmer gently for about 10 minutes. Meanwhile, cook the spaghetti. Add this to the pan with the vegetables and grated cheese, and season to taste.

We had this with a large green salad. It is supposed to serve 4 but 3 adults scoffed the lot. 🙂

Cheesy Mushroom and Lentil Cottage Pie

On with the veggie fest!

Last night’s dinner was this old vegetarian favourite. Easy to make, healthy and tasty.

veg for pieServes 4

1 tbsp veg oil and 1 heaped tsp butter
1 large onion, diced
2 stalks of celery, chopped
2 cloves of garlic, crushed
250g red lentils
250g mushrooms
2 tbsp tomato puree
1.5 pints of veg stock (I used 2 stock cubes)
1 sachet bouquet garni
1tbsp Worcestershire sauce (use the veggie version if you are a non fish eater as it usually contains anchovies)
lentil shepherds pie1 kg potatoes, peeled, cooked and mashed with a little butter and milk
100g grated cheddar

Heat the oil and butter together gently and cook the onion, celery, garlic and mushrooms until soft. Add the lentils, stock and tomato puree with the bouquet garni. Bring to the boil then simmer with the lid on for around 20 minutes, stirring every now and then. Keep an eye on this mixture and add a little more stock if necessary.

When the lentils are soft, remove the bouquet garni sachet and season with salt, pepper and the Worcestershire sauce to taste. Put in a suitable oven proof container and top with the mash, then the cheese. Bake in a preheated oven at gas mark 4, 180 degrees until browned on top.

We had this with some of the frozen broccoli I got yesterday in Aldi and some gravy. It was delicious!

However, I am experiencing resistance from DD3, who has declared she doesn’t care for lentils and just wants some meat! I guess lentils are not everyone’s bag. I think I am going to have to get creative. Maybe combine lentils with mince to stretch the meat further, or use meat in small amounts with lots of veggies in stirfries, curries, wraps, etc.

So, a veggie fest with a garnish of meat?

Perfect Pizza

pizza1Isn’t it great when a plan falls into place? I managed to get two nice pizza bases reduced to 69p from Sainsbury’s the other week and they have been sitting in the freezer waiting for an opportunity to use them. I have peppers and half a tin of sweetcorn to use up, plus cheese already grated from the veggie enchiladas we had last night so all good so far for pizza making. Then I realised we also had a whole packet of salsa, also from the enchiladas, that would make a perfect pizza topping. So, this morning before I was even dressed, I had thrown together two delicious looking pizzas to have with salad for our tea. Mega easy and mega cheap.

pizza2I am on a late shift today so will enjoy eating some pizza when I get home at 8.30 this evening.

Good news yesterday. I heard from the local language college that we will have our first student of the year coming in early March with more on the way. This will be a huge boon to my finances, especially after my news about getting a pay cut on Wednesday. We love the foreign students – they have so far been very sweet and interesting and a joy to have in the house. And I don’t really notice one more teenager! 🙂

 

Teach your Kids to Cook

curried chick peasCooking is a hugely useful life skill, especially if you are on a budget, health conscious, or adventurous in your eating habits…

I really can’t understand parents who cook themselves but don’t teach their children, or even worse, parents who don’t cook at all and live off ready meals. I know quite a few teens who are completely hopeless in the kitchen. DD2 went off to uni and was amazed to find one of the boys in her flat had filled the freezer with meals lovingly prepared by his Mum. Very nice of her, but wouldn’t it have been more useful to teach him a few basic culinary skills so that he could do it himself? Is she planning to bring him several months worth of meals at a time so that he never has to cook? I suspect so!!

My children were all up to chopping a few vegetables by the age of three, and we always baked cakes together. DD1 cooked her first full family roast dinner aged 10! They can all cook, and all understand what is healthy food and what is rubbish. I am not saying they don’t eat rubbish given half a chance, but generally their habits are pretty good. I always fed them decent food and didn’t allow them to become fussy eaters. I think you lead by example – if you cook good food and eat lots of fruit and veg, then your children will do as you do.

Tonight I asked DD3, who is 15, to make dinner as she is still on school holidays, and she made a really delicious Curried Vegetable and Chick Pea Stew:

1 onion, chopped
1 small courgette, chopped (I used frozen from my garden – you could use a bit of broccoli instead)
2 small carrots, sliced
chunky clove of garlic, minced
half a pint of stock
1 x 400g can of chickpeas
1 x 400g can chopped tomatoes
Half a teaspoon ground ginger
half a teaspoon ground cumin
1 teaspoon ground coriander
half a teaspoon ground cinammon
Dash of tabasco to taste
Salt and pepper to season

Heat some oil in a large saucepan and soften the onion and garlic for a few minutes, then add all of the spices and stir for a minute or so. Add the courgette and carrot and fry for 5 minutes. Now add the chickpeas, stock and tomatoes and stir. Add salt and pepper to taste and simmer for around 15 minutes. Serve with some cous cous or rice.

Super easy, healthy and cheap!

Get your kids cooking as early as you can, and encourage them to try as many different foods as possible. Eat a wide variety of fruits and vegetables yourself to show them how delicious they can be, and to encourage good habits from an early age. Then, when you need them to knock you up a speedy tea, they will be able to and you will reap the rewards!

Two recipes for Christmas leftovers

risotto 2I am still steadfastly working through my meal plan and using up all the leftovers from Christmas, as well as some of the bits and pieces I found at the back of the cupboard.  Yesterday we had a sophisticated yet delicious Turkey and Mushroom Risotto, which darling daughter 3 declared ‘banging’. I think that was a compliment 🙂 This came from the Daily Telegraph. I doubled up the quantities overall but only used 25g of porcini mushrooms and added 25g of fresh mushrooms, which worked really well. I also used paella rice instead of proper risotto rice as that was what I happened to have in the cupboard. I would make this again, even without the turkey.

Here is the recipe, plus some others that are quite interesting looking:

http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/10525654/Five-recipes-for-leftover-turkey.html

Tonight we have a Chestnut, Parsnip and Mushroom Roast, with roast potatoes, carrots and sprouts. I adapted it from Sarah Brown’s Layered Cashew and Mushroom Roast in her book Vegetarian Kitchen. It is an old book, but very much worth getting hold of if  you every come across a copy.

Chestnut, Parsnip and Mushroom Roast

This is a bit time consuming, but worth the effort. It made a very moist roast, so if you prefer it crunchier add another 50-100g of chestnuts.

nut roast 2

Tbsp oil
1 onion
2 cloves garlic
250g shelled chestnuts
110g breadcrumbs (whizz the ends of the bread up)
1 egg
3 medium parsnips, boiled and mashed
1 tsp fresh rosemary (or half tsp dried)
Handful of fresh parsley, chopped up
(you could just use a tsp of dried mixed herbs if you don’t have these)
1 tsp yeast extract, dissolved in 150ml hot water
For the mushroom filling:
225 g mushrooms, chopped and fried in a little butter

Fry the onion and garlic for 5 minutes in the oil. Whizz up the breadcrumbs then the nuts in a food processor, and place in a large bowl. Add the egg, the mashed parsnips and the herbs, then the onion and yeast extract. Season to taste.

Grease a 2lb loaf tin and place half of the nut mixture into it, pressing down firmly, then add the mushrooms, drained so that you don’t make the mixture soggy. Add the rest of the nut mixture, press firmly again, then cover with foil.

Cook for one hour at 180 degrees, taking the foil off for the last 15 minutes to brown the top of your roast. Serve with gravy and vegetables. Yummy!

Mixed Vegetable Gratin

Sometimes you just need something light and healthy that is quick to prepare. Last night was one such night. Darling daughter no 2 was invited back to her sixth form college for the annual awards evening. I am a very proud mummy as she worked really hard and got an A* and received the English award for academic achievement. It was all a bit of a rush, so before I left for work I made this easy vegetable gratin, which serves 4, and we had it with jacket potatoes, although roasties would be particularly nice.

image1.5lb mixed veg (I used a head of broccoli, 4 carrots and 3 sticks of celery), lightly boiled or steamed
1 pint milk
2 oz margarine
3 tbsp flour
8 oz cheddar

Place your cooked veg in a baking dish. Make your cheese sauce by melting the marg then adding the flour and cooking for a few minutes on a low heat. Whisk in the milk and turn the heat up a little until it thickens, then add 3/4 of the cheese. Take off the heat and season to taste, then pour it over your veg. Sprinkle over the remaining cheese. If I was eating this immediately I would stick it under a hot grill until the cheese browns. As I reheated it I warmed it in a medium oven for 25 minutes to half an hour.

Cheese and Pasta Casserole, 71p

This is an old family favourite – it is absolutely delicious and healthy too. It worked out at £2.86 overall, and fed 4 of us, so around 71p a portion. We had this with a mixed salad that was yellow stickered at Asda for 64p.

pasta cheese casserole350g pasta, 35p
3 small onions, 12p
100g mushrooms, 36p
1 clove garlic, 5p
100g cheddar, grated, 30p
400g can of chopped tomatoes, 33p
2 carrots, peeled and grated, 5p
Quarter pint of white wine, 40p
Small handful of chopped parsley, free from garden

Heat some oil in a large pan and fry the onions, garlic and mushrooms until they are soft. Add the grated carrots and white wine, bring to the boil and simmer for 5 minutes, then add the tomatoes and parsley. Simmer for another few minutes, then season to taste. Meanwhile, bring a large pan of water to boil and cook your pasta. When it is ready, add to the sauce with the grated cheese and stir it all together. Serve straight away with a salad and maybe some crusty bread if you are pushing the boat out. You could substitute stock for the wine, but it does add a lovely flavour if you have some.

Leek and Potato Pie

photo 1So what to do for Saturday tea that is easy and filling? Searching in the freezer this morning, I found a pack of frozen short crust pastry that I must have bought for a specific purpose but didn’t use, so that was my starting point. I am trying to empty the freezer a bit for some Christmas meat that I plan to buy with my Sainsbury’s points, and also to make room for a new batch of pumpkin soup, so I will use up all the bits and pieces this week.

So, pastry. Lots of leeks in the garden. It had to be leek and potato pie!
I used up some bacon I had as well, but you could easily leave this out to make it vegetarian.
pie uncooked500g of shortcrust pastry
4 medium leeks, washed and chopped
Dessertspoon of butter
3 rashers of bacon
450g potatoes, peeled
Tsp of mixed herbs
130g cheddar, cubed

Preheat oven to 180C or equivalent. Cook the potatoes so that they are still slightly firm and chop into cubes. While they are cooking, melt the butter and add the leeks and chopped bacon, with the herbs. leek and potato pieCook gently for 15 minutes, or until the leeks are soft. Mix them with the potatoes and the cheese. Roll out the pastry and line the bottom of a medium pie dish. Add the filling, then add the pie top. Brush the pie with a little milk. Make a small hole in the middle, then bake in the oven for 35-40 minutes.
This served 4 of us with a pile of cabbage, peas and gravy.

Cheap as Chick Peas!

I would happily stop eating meat if I was just feeding myself, as it is so expensive. I prefer vegetables anyway, especially when I have grown them myself. Sadly, my daughters feel deprived if I don’t give them meat some of the time. Fortunately, there are many veggie recipes that they will all happily eat, and this is one of them.

Chick Pea Curry…

chick pea curry prepWe had this tonight and it is a real family favourite. Healthy, delicious, easy and cheap. You could make it even cheaper by using dried chick peas, but I tend to go for the canned variety. I got this recipe from my thrifty mother, and we all love it.

1 lb Chick Peas (2 cans)
3 tablespoons oil
2 onions (I used leek I had lying around in the fridge as well)
1 teaspoon chilli powder
2 teaspoons ground cumin
1 teaspoon ground coriander
2 teaspoons chopped root ginger (I usually buy a piece and freeze the rest, but I’m sure dried will do)
6 cardamoms, split and seeds removed (I rarely bother)
2 cloves garlic, crushed
1 tin of tomatoes
2 tablespoons tomato puree
Half a pint of vegetable stock
Seasoning
Chopped parsley for garnish
Chick pea curry

Chop the onions and fry until soft but not brown, then add the spices and garlic and cook for a couple of minutes. Add the tomatoes, tomato puree and chick peas, then the stock. Cook for 10-15 minutes on a low heat, seasoning to taste. Serve with rice. My mum likes to mix in some sour cream or yogurt at the end and it is nice, but not essential.