Ingredients:
- 1 tablespoon vegetable oil
- 1 large onion chopped
- 5 cloves of garlic
- 2 hot green chilies
- 1-inch piece of fresh ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons cayenne pepper
- 1 teaspoon ground turmeric
- ½ teaspoon garam masala
- 2 teaspoons salt
- 2 x 14 ounces cans of chickpeas – water drained out
- 1 x 14 ounces can chop tomatoes
- 1 cup vegetable broth
Method:
- In a large pan heat the oil and fry up the onions until they begin to soften and turn brown.
- While they are cooking put all the dry ingredients, ginger, chilies, and garlic into a food processor with a splash of water and blitz them all together until they resemble a lumpy paste.
- Scoop out the paste and add it to the onions making sure to mix it in well and cook for a couple of minutes before adding the chickpeas, chopped tomatoes, and vegetable broth.
- Bring the pot to a simmer and then pop the lid on and cook for 30 minutes. Taste and season with more salt if needed.