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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe is from The Essential Vegetarian Cookbook. Serving suggestion: This curry makes a delicious meal wrapped in chapattis or nann bread. Ingredients:
2 onions |
4 garlic cloves |
1 tablespoon ghee or 1 tablespoon oil |
1 teaspoon chili powder |
1 teaspoon salt |
1 teaspoon paprika |
1 teaspoon turmeric |
1 tablespoon ground cumin |
1 tablespoon ground coriander |
880 g chickpeas, drained |
440 g tomatoes, pieces |
1 teaspoon garam masala |
Directions:
1. Slice onions finely; crush the garlic. Heat ghee or oil in a medium pan. Add onion and garlic to pan; cook over medium heat, stirring, until soft.
2. Add the chilli powder, salt, turmeric, paprika, cumin and coriander. Stir for 1 minute.
3. Add chickpeas and undrained tomatoes, stir until combined. Simmer, covered, over a low heat for 20 minutes, stirring occasionally.
4. Stir in garam masala. Simmer, covered, for another 10 minutes.
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