Recipe

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• 400 g canned chick-peas (drained and rinsed )
• 1 tbsp oil
• 1 onion (chopped )
• 1 garlic clove (crushed )
• 2 inches piece gingerroot (grated)
• 1/4 tsp red chili powder
• 1/2 tsp cumin powder
• 1/4 tsp coriander powder
• 1/4 tsp turmeric
• 1/4 tsp salt
• 1 fresh tomatoes
• 1 pinch garam masala

• 1 Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic.
• 2 Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomatoes. Cook the sauce until it begins to thicken.
• 3 Add 1/4 cup of water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while mixing.
• 4 Cover and simmer for 5 minutes. Then add the ginger and the garam masala.
• 5 Cook for another minute and serve.