chickpeaIngredients:

  • 2 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 tbsp chopped fresh ginger
  • 1/2 tsp garam masala
  • 1 tsp turmeric,
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 large tomato, chopped (or half a 14 oz  can)
  • 350 ml (1 1/2 cups) water
  • 2 440 g (15.5 ounce) cans chickpeas, drained and rinsed
  • salt to taste

Method:

  1. Heat oil in a saucepan over medium-high heat.
  2. Add the onion and cooked until brown. Stir in the garlic, and ginger, and cook for a further minute.
  3. Stir in the garam masala, and other spices, and fry until the spices have started to release their aromas.
  4. Then add the tomato, water, and chickpeas and bring to the boil; season to taste with salt.
  5. Reduce to simmer, cover and cook until the chickpeas are very soft, about 20 minutes.
Advertisements