Ingredients:
2 tablespoons oil
2 medium onions, chopped
2 garlic cloves, chopped
2 teaspoons grated fresh ginger
1/2 teaspoon ground turmeric
1 teaspoon garam masala
1/2 cup water
2 medium tomatoes, peeled and chopped ( I use equivalent canned)
1 small green chili peppers, seeded and chopped
2 bay leaves
2 tablespoons chopped fresh coriander
440 g chickpeas, rinsed and drained
1 tablespoon lemon juice
salt ( I use about 1 teaspoon)
1 tablespoon lemon juice
Directions:
Heat oil in a frying pan, add onions, garlic and ginger and stir over medium heat for 5 minutes or until onions are soft.
Stir in turmeric and garam masala and stir a further minute.
Stir in the water, tomatoes, chili, bay leaves, chick peas, half the coriander and salt.
Simmer gently for about 15 minutes, stirring occasionally to make sure it isn’t catching.
Stir in remaining coriander and lemon juice and serve.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.