Chickpea Curry

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 cans chickpeas (400gm per can)
• 3 tablespoons cooking oil or 3 tablespoons ghee or 3 tablespoons butter
• 2 medium onions, finely chopped
• 1/2 teaspoon powdered ginger
• 2 cloves garlic, crushed
• 1 -2 green chili (, 1 for mildness)
• 1/2 teaspoon ground turmeric
• 1 can tomato with juice
• 1 tablespoon ground coriander
• 2 teaspoons garam masala
• 2 tablespoons lemon juice
• 2 -3 tablespoons fresh coriander leaves, chopped

Recipe

• 1 drain the chickpeas and reserve the liquid.
• 2 heat the ghee (butter or oil) in a large saucepan, add the onion,ginger, garlic, chili and turmeric and cook on medium heat until onion is soft and golden.
• 3 add the tomatoes and cook for about 2 minutes.
• 4 add the chickpeas and ground coriander and cook for 10 minutes.
• 5 add 1 cup of reserved chickpea liquid and cook for a further 10 minutes.
• 6 add the garam masala, lemon juice and coriander leaves and cook gently for 2-3 minutes, adding more reserved liquid if needed to make a sauce.
• 7 serve over rice or with indian breads.