Ingredients

400g can of chickpeas
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chili powder
1 tsp garam masala powder
2 medium tomatoes, blanched, skinned and finely chopped
1 large onion, finely chopped
1 tsp ginger puree
1 tsp garlic puree
1 tsp salt
3 tbsp. oil
1 tbsp. chopped coriander
Lemon wedges to serve

Method

1. Drain and rinse the chickpeas in cold water. Set aside.
2. Heat oil in a pan.
3. Add the chopped onion. Sauté for a few mins on medium heat until translucent.
4. Add the ginger and garlic puree, fry for a few mins to cook.
5. Add the finely chopped tomatoes. Mix well. Cover and cook until tomatoes are mushy and the oil separates.
6. Add the powdered spices and the chickpeas.
7. Mix well to combine. Cover and cook for 10 mins on low heat.
8. Garnish with chopped coriander and lemon wedges.