2 tbsp vegetable oil/ rapeseed oil/ sunflower oil
4 - 6 spring onions - sliced
2 cans chickpeas - washed and drained
1 can chopped tomatoes 1 tablespoon tomato puree (optional) 30gms fresh root ginger - peeled weight - finely chopped/ grated/ minced
1 - 2 fresh green chillis - finely chopped/ minced OR 1 teaspoon dry chilli powder
1 and half teaspoons ground coriander
1 teaspoon ground cumin
1 level teaspoon turmeric
half - 1 level teaspoon sugar
1 teaspoon of garlic
Juice of one lemon a sprinkling of garam masala (around a level teaspoon) freshly chopped coriander - around 1 tablespoon
Method Have the prepared ginger, chilli and garlic ready in a little dish.
Have the ground coriander, cumin, turmeric and salt ready in a little dish.
1) Heat the oil in a saucepan and gently fry the onions until tender.
2) Add the ginger, chilli and garlic and gently fry for 1 - 2 minutes. Stir all the time so it does not burn.
3) Add the ground coriander, cumin, salt and turmeric to the ginger mix. Stir all the time and cook for one minute.
4) Add the tomatoes and tomato puree with 250ml hot water - Stir well, cover with a lid and cook for 20 - 30 minutes.
5) Add the sugar, stir well. Check for seasoning. If you think it is not hot enough then add a little more chilli powder.
6) Add the chickpeas and warm through. Check for seasoning again i.e. salt and chilli levels.
7) Add the juice of a lemon and mix well.
8) Sprinkle with the fresh chopped coriander then finish with the garam masala.