1 - 2 tin chickpeas, rinsed and drained (1 x 410 g tin)
1 tbsp canola oil
1 medium onion
1 tsp garlic, heaped
1 - 2 medium chili, chopped (add according to own preference)
1 sachet curry paste
1 tsp garam masala
1 tsp mustard seeds
½ tsp turmeric
1 tin chopped tomatoes (1 x 410 g tin)
2 fresh tomatoes, chopped
50 g tomato paste
1 bunch fresh coriander
1
Heat the oil in a pot, then add the mustard seeds. Heat until they start popping, then add the garam masala and stir for a few seconds.
2
Add the onion, garlic, ginger and chili to the spices and cook until browned. If the onions start sticking to the bottom of the pan, add a small amount of hot water.
3
Once the onions have browned, add the curry paste and stir over heat for 1 minute.
4
Add the tinned tomatoes, fresh tomatoes, tomato paste and turmeric.
5
Add the chickpeas together with a handful of chopped fresh coriander.
6
Allow to simmer gently for a further 10 minutes. Add more chili if desired.
7
Garnish with fresh coriander and serve with sambals.
Ingredients
1 - 2 tin chickpeas, rinsed and drained (1 x 410 g tin)
1 tbsp canola oil
1 medium onion
1 tsp garlic, heaped
1 - 2 medium chili, chopped (add according to own preference)
1 sachet curry paste
1 tsp garam masala
1 tsp mustard seeds
½ tsp turmeric
1 tin chopped tomatoes (1 x 410 g tin)
2 fresh tomatoes, chopped
50 g tomato paste
1 bunch fresh coriander