Ingredients
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 tablespoon ginger, grated
– 2 teaspoons ground cumin
– 2 teaspoons ground coriander
– 1 teaspoon garam masala
– 1 can (400g) diced tomatoes
– 2 cans (400g each) chickpeas, drained and rinsed
– 200 ml water
Method
1. Heat the vegetable oil in a large pan over medium heat. Add chopped onion and sauté until it becomes soft.
2. Stir in the minced garlic and grated ginger. Cook for about 1 minute until fragrant.
3. Mix in the ground cumin, ground coriander, and garam masala. Cook for another minute, stirring constantly.
4. Pour in the diced tomatoes and add the chickpeas. Stir well and add the water. Bring the mixture to a simmer.
5. Let it cook for 10-15 minutes on low heat. Stir occasionally and season with salt if needed.
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