• 1Onions (chopped)
• 3Garlic cloves (crushed)
• 1/4tspSalt
• 1/2tspGround cumin
• 1/4tspGround corinader
• 1/4tspTurmeric
• 1/2tspChili powder
• 1Large tomato (chopped)
• 400gChickpeas (or half chickpeas & half tinned lentils)
• 1TbspGinger (grated)
• 1tspGaram masala
• Rice or pitta to serve
• 1TbspOil
• Coriander leaves to serve (optional)
• Nigella seeds to serve (optional)

Instructions

1. 1

   Heat the oil in a deep saucepan or a medium-sized wok. Fry the onions and garlic until the onions are caramelised.

2. 2

   Add the salt, cumin, coriander, turmeric and red chilli powder. Cook for a minute and then add the tomato. Cook for a few minutes while the tomato breaks down.

3. 3

   Add 4 tablespoons of water and stir. Stir in the chickpeas. Mash in a few of the chickpeas, cover and simmer for 5 minutes. Add the ginger and garam masala. Cook for another minute.

4. 4

   Serve with pitta breads or rice and nigella seeds, chilli oil and coriander.