Ingredients

Steps

• Heat oil in a deep saucepan or wok and fry onions and garlic until caramelised.
• Stir in salt, cumin, coriander, turmeric, and chilli powders for one minute.
• Add chopped tomato and cook until the sauce begins to thicken.
• Stir in 60ml of water and add the chickpeas.
• Mash some chickpeas and simmer covered for five minutes.
• Add ginger and garam masala then cook for one final minute.
• Serve with pitta breads or plain basmati rice.