How To Make Chickpea Curry

Over a medium heat, warm the oil in a large saucepan, tip in the onion, garlic and ginger paste, and gently sauté until the ingredients tan. Use a little of the water to stop the mixture sticking. Add the green chillies, turmeric, cayenne pepper, ground coriander and a little more of the water, stirring until the ingredients have created the beginnings of spice paste. Pop in the tomatoes and turn to a low heat, cook for about 8 minutes until the tomatoes and friends have mingled and formed a bubbling purée. Christen with some more of the water to keep the consistency from drying out. Now introduce the chickpeas and the rest of the water and stir well, making sure the chickpeas are wearing a spice coat. Cover and cook for 15 minutes, until the chickpeas have absorbed most of the sauce and the oil is glistening. Stir in the garam masala to this chickpea curry and flutter with coriander.

Serve with flatbread and a chutney of choice. This is divine with Kismet Korma

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