Ingredients

Tick ingredients as you go.

• 1 tbsp neutral oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 2 tsp grated fresh ginger
• 1 tsp ground cumin
• 2 tsp ground coriander
• ½ tsp turmeric
• ¼–½ tsp chilli powder, to taste
• 400 g tinned chopped tomatoes
• 2 × 400 g tins chickpeas, drained and rinsed
• 150 ml water, plus extra as needed
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste and fresh coriander to finish

Method

1. Heat the oil in a wide pan over medium heat. Add the onion and cook for 5–6 minutes, stirring, until softened.
2. Add the garlic and ginger. Stir for 1 minute, then add the cumin, ground coriander, turmeric and chilli. Cook for 30 seconds; add a splash of water if the spices catch.
3. Stir in the tomatoes and cook for 4–5 minutes. Add the chickpeas and the measured water, bring to a gentle simmer and cook for 10 minutes, stirring occasionally.
4. Mash a few chickpeas against the side of the pan to thicken the sauce. Stir in the garam masala and lemon juice. Add salt to taste and finish with fresh coriander.