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chickpea curry

Ingredients

Method

  1. Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions and garlic, until the onions are caramelised

  2. Add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.

  3. Add 4 tablespoons water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for 5 minutes. Then add the ginger and the garam masala. Cook for another minute.

  4. Serve with pitta breads or plain basmati rice.


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