| 1 | canned chickpea |
| ½ | onion |
| 3 cloves | garlic |
| 3 cloves | ginger |
| ⅓ | canned crushed tomato |
| ½ tsp | chili powder |
| ½ tsp | turmeric |
| 1 tsp | salt |
| 1 tsp | cumin seed |
| 3 tsp | ground coriander |
| 3 tsp | ground cumin |
| 1 tbsp | cilantro |
| 5 tbsp | sunflower oil (for frying) |
Fry a chopped half of an onion in oil on a medium heat until it begins to brown (5-10 mins) try to keep the lid on as much as you can so the oil isn’t lost!
Add the crushed garlic and ginger to the onions and cook till everything is very brown—but not burnt! (Another 5+ mins)
Chuck in the crushed tomatoes and stir for 2-3 mins on a medium heat
Add your spices and salt, and give a good stir, keep the heat low so it doesn’t dry out. Now you have what is called a masala (sauce). You can save the cilantro (coriander leaves) until the end and use as garnish or you can add now if you’re feeling lazy.
Rinse your chickpeas and throw them in, add 1/2-1 cup of water, give a good mix and pop the lid back on. Leave on a medium to low heat, and allow the chickpeas to cook till soft. You may add a dash of baking soda here to encourage the softening, but it’s not necessary. Keep checking and stirring to make sure nothing burns and that your curry isn’t drying out, if you used enough oil and water this shouldn’t be an issue at all. After 25 mins take the lid off and allow a little evaporation.
