Ingredients:- 1 tbs Donegal Rapeseed Oil
- 100g onion, finely diced
- 10g ginger, grated
- 15g garlic, crushed
- 10g each: chilli, coriander seeds, cumin, garam masala, curry powder, tumeric (all crushed)
- 400g tomato (I used good quality mini ones from a tin that I slice, fresh peeled and diced tomatoes would work well too)
- 100ml stock
- 400g cooked chickpeas
- Heaps of chopped fresh coriander leaf
1: Chop the onion, ginger and garlic.
2: In a deep pot, heat half the oil over a medium heat. Add the spices and let them toast. Remove them from the pan.
3: Add the rest of the oil with onion, garlic and ginger. Soften for ten minutes, stirring occasionally.
4: Add the spices, mix and cook for another two or three minutes. Add the tomatoes. Mix, cover and allow to bubble away for about ten minutes.
5: Add the stock, mix and cover before cooking for another fifteen minutes. Add the chickpeas and cook for another fifteen minutes.
6: Remove from the heat and mix in the coriander. Leave to cool a little with the lid on the pot.
7: Serve warm.