Serve garnished with chopped fresh coriander leaves, along with boiled or fried rice.

Ingredients

  • 250 g boiled chickpeas
  • 125 g chopped tomatoes
  • small piece fresh ginger
  • 1 tbsp tomato puree
  • 1 tsp garam masala
  • 0.5 tsp chilly powder
  • 1 tsp turmeric
  • 1 large onion
  • 3 cloves of garlic
  • 1 tblsp vegetable oil
  • 1 tsp cumin seeds
  • 125 ml water
  • 1 tsp salt

Method

  • In a saucepan heat the vegetable oil with the cumin seeds until they start to become brown. Add the finely chopped onion and cook until golden brown.
  • Add the finely chopped ginger and garlic and stir. Add the chopped tomatoes and tomato puree and cook for 1 minute.
  • Add all the spices and stir well. Leave for 1 minute. Add the boiled chickpeas and water and bring to the boil.
  • Turn down the heat and leave to simmer for 5 minutes.
  • Serve garnished with chopped fresh coriander leaves, along with boiled or fried rice.

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