Chickpea curry

Ingredients

• 1 tbsp oil
• 1 onion, chopped
• 1 garlic clove, crushed
• ¼ tsp salt
• ½ tsp cumin powder
• ¼ tsp coriander powder
• ¼ tsp turmeric powder
• ¼ tsp red chilli powder
• 1 fresh tomato, chopped
• 400g tin chickpeas, drained and rinsed
• 5cm/2in piece root ginger, grated
• pinch of garam masala
• pitta breads or plain basmati rice, to serve

Method

1. Heat a deep lidded saucepan or a medium sized wok and add the oil. Fry the onions and garlic, until the onions are caramelised

2. Add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomato. Cook the sauce until it begins to thicken.

3. Add 4 tablespoons water and stir. Then tip in the chickpeas and mix. Mash a few of the chickpeas while cooking. Cover and simmer for 5 minutes. Then add the ginger and the garam masala. Cook for another minute.

4. Serve with pitta breads or plain basmati rice.