About the Recipe

Ingredients
2 400g Cans of Chickpeas, rinsed and drained
3cm Ginger, peeled and roughly chopped
2 Cloves Garlic, roughly chopped
1 Green Chili, roughly chopped
2 Onions, sliced
400g Canned Tomatoes
1 tbsp Tomato Puree
1 tsp Cumin
½ tsp Chili Powder
½ tsp Salt
¼ tsp Turmeric
Preparation
In a pan on medium heat caramelise the onions for 10-12 mins, adjust the heat and stir often to get them golden brown and crispy but not burnt.
Once coloured add the gingers, garlic and chilli and stir until fragrant.
Add the canned tomatoes and tomato purée, stir well and cook for 10 mins until the sauce is rich and thick.
Add the cumin, chilli powder, turmeric and salt followed by the chickpeas.
Check the consistency and add water to thin the sauce to your liking. 1 to 5 tablespoons should do. Stir well and cook for 5 mins.
Serve with rice, naan bread and some coriander leaves to garnish.