A rich, tangy chickpea curry that tastes like it took all afternoon. It takes 30 minutes.
Serves 4 · 30 minutes
You'll need
- 2 tbsp oil or ghee
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 1 tbsp ginger-garlic paste
- 1 green chilli, slit (optional)
- 1 tsp ground coriander
- 1 tsp Kashmiri chilli powder
- ½ tsp ground turmeric
- 1 tin (400 g) chopped tomatoes
- 2 tins (400 g each) chickpeas, drained
- 1 tsp garam masala
- Salt, lemon juice and fresh coriander to finish
Method
- Heat the oil and add the cumin seeds. When they sizzle, add the onion and cook until deep golden, about 8 minutes.
- Stir in the ginger-garlic paste and chilli. Cook for 1 minute.
- Add the coriander, chilli powder and turmeric with a splash of water. Cook for 30 seconds.
- Add the tomatoes and cook until the oil separates, about 8 minutes.
- Add the chickpeas and 250 ml water. Simmer for 10 minutes, crushing a few chickpeas to thicken the sauce.
- Stir in the garam masala, season with salt and lemon juice, and scatter with coriander. Serve with rice or roti.