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2 X 400 g
3 tablespoons
2 medium
1 teaspoon
1/2 teaspoon
2
1/2 teaspoon
2 large
1 tablespoon
2 teaspoons
2 tablespoons
3 tablespoons
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Cans of chickpeas
Ghee, oil or butter
Onions, finely chopped
Fresh ginger, grated
Garlic, crushed
Green chilies, seeded and finely chopped
Ground turmeric
Well ripened tomatoes, seeded and
chopped
Ground coriander
Garam masala
Lemon juice
Fresh chopped coriander leaves
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Method :
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Drain the chickpeas,
reserving the liquid.
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Heat the ghee in a large
pan.
-
Add the onion, ginger,
garlic, chili and turmeric and cook over medium heat until the
onion is soft and golden.
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Add the tomato and cook
until soft.
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Add the coriander and
chickpeas and cook for 10 minutes.
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Add 1 cup of the reserved
liquid and cook for a further 10 minutes.
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Add the garam masala,
lemon juice and coriander, and cook gently for 3 minutes, adding
more liquid if needed to make a sauce.
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Pour the chickpeas into a
serving dish and serve with steamed white rice.
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