Chickpea Curry

Ingredients

• 2 cans chickpeas (400gm per can)
• 3 tablespoons cooking oil or ghee or butter
• 2 medium onions, finely chopped
• 1/2 teaspoon powdered ginger
• 2 cloves garlic, crushed
• 1-2 green chilies (, 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

Directions

1. 1

   Drain the chickpeas and reserve the liquid.

2. 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. 3

   Add the tomatoes and cook for about 2 minutes.

4. 4

   Add the chickpeas and ground coriander and cook for 10 minutes.

5. 5

   Add 1 cup of reserved chickpea liquid and cook for a further 10 minutes.

6. 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. 7

   Serve over rice or with indian breads.