Ingredients

3 cans of chickpeas

Three-quarters tsp of coriander powder (or garam masala)

Three-quarters tsp of turmeric powder

Half tsp of salt

1 tsp of crushed ginger

2 large onions finely chopped

3 garlic cloves finely chopped

½ or 2 green chillies chopped (depending on how hot you want it)

2 tbsps of cooking oil

Half a can of chopped tomatoes

4-5 fresh sprigs of chopped coriander

Preparation

  1. Fry onions, garlic, ginger and chillies in a pan on a low heat until the onions soften. Add spices and salt and after 1-2 minutes add tomatoes. Gently cook for another 1 to 2 minutes.
  2. Add chickpeas and some water to get a slightly runny consistency, and cook for 20 minutes until sauce thickens. Then take off the heat and sprinkle with fresh coriander.
  3. Serve with rice, naan or chappatis and salad.