Ingredients
1 tbsp vegetable oil
½ large onion, chopped
2 cloves garlic, very finely chopped
1 inch ginger, very finely chopped
1 tbsp curry paste
salt and pepper to taste
2 cans chickpeas, drained and rinsed
1 can chopped tomatoes
½ cup water
Preparation
Heat oil in a large pan Fry onions until translucent Add garlic, ginger, curry paste, salt and pepper Cook until fragrant, 2-3 minutes Add chickpeas Stir to coat. Add tomatoes and water. Bring to boil. Simmer 15 minutes until reduced, with stirring.
