Chickpea curry

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Ingredients

  • 2 medium onions
  • 1 x 400 g tin chickpeas
  • 1-2 fresh green chillies
  • 2 tablespoons sunflower oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon asafoetida
  • ½ c 400 g tin of tomatoes
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric
  • 1 teaspoon dhana jeera powder
  • 1-2 teaspoon sugar , optional
  • a few sprigs of fresh coriander
  • ½ tesapoon garam masala

Method

Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.

Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they’re crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges.

Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic and green chilli pastes, the red chilli powder, dhana jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.

Sir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.

Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.

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