Quick Chick Pea Curry
2 tbsp oil
1 onion, diced
2 garlic cloves grated
1 tbsp turmeric powder
1 tbsp salt
1 tbsp kashmiri chilli powder
1 tbsp ground coriander
2 tbsp ground cumin
1 tbsp garam masala
2 chopped tomatoes | 2 table spoons tomato puree
2 x 400g cans chickpeas.
½ small pack coriander, chopped, plus extra to garnish
To serve cooked rice
You will need a hot kadai or a wok,
Put in 1 and a half tablespoon of sunflower oil and let it warm up for a few minutes. Next add a teaspoon of brown mustard seeds.
Once the mustard seeds are crackling, add the diced whole onion in and mix until the onions are golden in colour.
Now add the grated garlic cloves into the kadai and mix well, next add the chopped tomatoes in and stir well.
Now add the 2 table spoons of tomato puree and mix well. Cover and cook this for
around 15-20 mins.
Now add the spices, 1 tbsp each ofthe following - salt, turmeric, cumin powder, garam masala and chilli powder and mix well.
Tip in two 400g cans chickpeas with waterand simmer for 20 mins.
Garnish with extra coriander and serve with rice.