Spicy chickpeas and freshly steamed green beans tossed with gingered tuna flakes.
1 can chickpeas (half the liquid reserved)
1 tsp garam masala
1/4 tsp garlic, crushed
1/4 tsp ginger, crushed
1 can tuna or other fish portions
1 handful of green beans, chopped and partially steamed
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat a small pan over high heat. Pour in the chickpeas with the reserved liquid. Add the garam masala, garlic and ginger, and stir. Add the tuna and continue to stir. Add pre-steamed beans.
To serve, season with salt and/or spice to taste.