|2||garlic cloves — crushed|
|15 ml||fresh ginger — grated|
|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|
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.