- 1 small onion
- 1 garlic clove
- Half inch ginger
- 1.5 tbsp of sunflower oil
- 1.5 tsp ground coriander
- 1.5 tsp ground cumin
- Half tsp chilli powder
Roughly chop the onion and tomato, and finely mince the ginger and garlic.
Bring the oil to heat on high in a medium saucepan. When it’s hot, sauté the onion for two minutes. Then tip in the ginger and garlic and cook for another two minutes until they turn golden.
Stir through the coriander and cumin and cook for two minutes adding a splash of water if the mixture starts getting stuck to the bottom of the pan. Then add the chopped tomato and fry for five minutes until the tomatoes disintegrate. When they do, lower the flame and simmer for 5 minutes until you can see the oil coming out from the sides of the mixture.
When the oil shows up, rinse and add the chickpeas. Give it a good stir, add a cup of water, the garam masala and simmer for 10 minutes until the curry thickens and coats the chickpeas. Add salt to taste and garnish with fresh coriander to serve.
Try adding some baby leaf spinach for an alternative taste.