Name: Chickpea curry
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 2 garlic cloves crushed; 15 ml fresh ginger grated; 30 ml oil; 2 onion finely chopped; 5 ml cayenne pepper; 5 ml garam masala; 2 tomatoes peeled and chopped; 420 g chickpeas tinned and drained; 1 green pepper small, finely chopped; 30 ml fresh coriander chopped

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Ingredients (10)

2	garlic cloves — crushed
15 ml	fresh ginger — grated
30 ml	oil
2	onion — finely chopped
5 ml	cayenne pepper
5 ml	garam masala
2	tomatoes — peeled and chopped
420 g	chickpeas — tinned and drained
1	green pepper — small, finely chopped
30 ml	fresh coriander — chopped

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Method:

Blend garlic and ginger into a paste.

Heat oil in a large frying pan and brown the onions. Add garlic and ginger paste, cayenne pepper and garam masala.

Season with salt to taste and fry for 2 minutes.

Add tomatoes and 100 ml water and simmer gently for 15 minutes. Add the chickpeas and simmer for a further 5 minutes, adding more water if necessary to form a gravy consistency.

Sprinkle with green pepper and coriander before serving.