

By Jen Booker
September 29, 2017
This is simple and so yummy
1Heat oil in a heavy based pan and add the onion
2Add the ginger, garlic and chilli
3Fry for 5 minutes
4Sprinkle over the garam masala, turmeric and a pinch of the sugar
5Fry for several minutes before adding the tomatoes , a little salt & pepper and the remaining sugar
6Stir well and simmer for 30 minutes
7Add the chickpeas to the sauce
8Pour in half the coconut milk, season and simmer for 20 minutes before adding the rest
9Check seasoning and simmer for a further 20 minutes
10Stir through most of the coriander, reserving some for a garnish
11Serve with rice
Elisa Booker
October 5, 2017
Tasty – can be bubbling away whilst you get on with something else…chores / drinking wine 🙂
Between 2 of us there were no leftovers (we are greedy though!) so perhaps add a side/s for 4 people