Chickpeak Curry

Indyjskie smaki od chlopca imeniem Adam - pysznie vegetariansko!...i po angielsku a jak!

Preparation time less than 30 mins Cooking time 10 to 30 mins

Ingredients 1 tin of chickpeas (drained and rinsed) 1 tbsp oil or knob of butter 1 onion (chopped) 1 clove garlic (crushed) 2 inch piece root ginger (grated) ¼ tsp red chilli powder ½ tsp cumin powder ¼ tsp coriander powder ¼ tsp turmeric ¼ tsp salt 1 fresh tomato (chopped or 1 small tin of tomatoes) a pinch of garam masala Method 1. Heat a deep saucepan or a medium sized wok and add the oil or butter followed by the onions and garlic. 2. Fry the mixture till the onions are caramelised. Then add the salt, cumin, coriander, turmeric and red chilli powders. Mix for a minute and tip in the tomatoes. Cook the sauce until it begins to thicken. 3. Add ¼ cup of 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.