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CHICKPEA CURRY
1 Tbsp oil
2 onions, sliced
4 cloves garlic, crushed
1 Tbsp chilli powder
1 Tbsp ground turmeric
1 Tbsp paprika
1 Tbsp ground cumin
1 Tbsp ground coriander
880 gms (1 lb 12 2/3 oz) can chickpeas, rinsed and drained
440 gms (14 oz) can chopped tomatoes
1 Tbsp garam masala
Heat the oil in a large saucepan. Add the onion and garlic, cook,
stirring until the onion is soft. Add the chilli powder, turmeric,
paprika, cumin and coriander. Cook, stirring, for 2-3 minutes.
Stir in the chickpeas and tomato. Simmer, covered, over low heat
for 20 minutes, stirring occasionally.
Stir in the garam masala. Simmer covered, for a further 10 minutes.
Can be served as part of an Indian meal.
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Chickpea Curry 10