Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1tablespoons vegetable oil
- 400grams whole plum tomatoes, chopped in the can
- 1-2teaspoons garam masala
- 1teaspoons extra hot chilli powder
- 1 onion, finely chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 1teaspoons cumin seeds
- 1teaspoons ground turmeric
- 1teaspoons ground coriander
- 6 pods green cardamom, lightly crushed
- 400grams chickpeas, drained and rinsed
Method
Step 1 of 3
Heat the oil in a large heavy pan over a low heat. Add the onion and a pinch of salt, and sweat gently for about 5 minutes until soft and translucent. Stir in the cumin seeds, turmeric, coriander, and cardamom, and continue cooking for about 5 minutes until fragrant.
Step 2 of 3
Add the chickpeas to the pan, and stir through well, crushing them slightly with the back of a wooden spoon. Tip in the tomatoes, including any juices, then fill the can with water and add this also. Sprinkle in the garam masala and chilli powder, and bring to the boil.
Step 3 of 3
Reduce the heat to low, and simmer gently for about 20 minutes, until the sauce begins to thicken slightly. Season with salt and black pepper. Serve hot with naan bread and basmati rice.
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