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.
