- 400 g (14 oz) tin of chickpeas (garbanzo beans)
- 1 onion, thinly sliced
- 2 tomatoes, chopped
- 1 cup fresh coriander
- 0-3 green chillis, chopped
- 2 tbsp garlic & ginger paste
- 2 tbsp coriander powder
- 1½ tbsp lemon juice
- 2 tsp freshly chopped ginger
- 1 tsp cumin powder
- ½ tsp salt
- ½ tsp sugar
- ½ tsp turmeric
- 2 tsp vegetable oil
- Heat the oil over a medium heat in a pan. Stir-fry the coriander powder, cumin, salt, sugar and turmeric for 1 minute.
- Add the onions and garlic & ginger paste. Continue to stir-fry for about 5 minutes to soften the onions.
- Add in the tomatoes and cook for a further 5 minutes until the tomatoes start to go mushy.
- Pour in ½ cup/125 ml/4 fl oz of water and add the chiliies, ginger, drained chickpeas and lemon juice. Bring to the boil, cover and simmer gently for 5 minutes.
- Turn off the heat, stir in the chopped coriander and serve.
By cutting the onions really thin you can cut down on the amount of time required to make the onions go soft, which in turn means you can cut down on the amount of oil.
Serve with rice, or better still with a chapatti or two.