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Fresh ingredients:
1 onion
1 bulb garlic
350g fresh tomatoes
1 bunch parsley
Dry ingredients:
1 tin chickpeas
1 sachet paprika
1 crusty baguette
Dairy:
1 small tub plain yogurt
Total cost: Dh27.80
Method
Finely chop the onion and two garlic cloves. Heat a couple of tablespoons of oil in a saucepan. Add the onion and garlic, season and cook for six to eight minutes, until the onion is light golden brown.
Stir in a heaped teaspoon of paprika. Deseed and finely chop the tomatoes and add three quarters to the pan, along with 100ml of water and the drained chickpeas. Cook for five minutes or so, until the water has evaporated.
Finely chop the parsley leaves. Remove the pan from the heat, taste to check the seasoning and stir in the remaining tomatoes and the chopped parsley.
Divide between two warmed bowls and serve with the yogurt and bread on the side.
• The 30 in 30 recipe works on the premise that you have some basic store staples – such as oil, vinegar, butter, salt and pepper – at your disposal
