Cooking Time:  20 minutes

Serves: 2

Ingredients:

• 1 tin of Chickpeas
•  long ginger, finely chopped
• 1 tsp cumin seeds
• 2 oz pasata or half tin of chopped tomatoes
• 1 tsp turmeric powder
• 1 tbsp ground coriander
• 1 tbsp garam masala
• 1 tsp salt
• 2 garlic cloves, sliced
• 2 fresh green chillies, freshly chopped
• 4 tbsp sunflower or vegetable oil

Method:

1. Heat oil in a saucepan.  Add cumin seeds and fry till they start to change colour and start jumping up and down..
2. Add ginger, garlic paste and green chillies.  Cover and cook for 2 minutes on a medium flame.
3. Add all the powders and pasata or chopped tomatoes, cover and cook for 3-4 minutes on a medium flame.
4. Drain the Chickpeas from the can and wash thoroughly.  Add to pan with salt
5. Add enough water to get a nice sauce by breaking part of the chick peas with the ladle- to get consistency on the sauce and boil for about 5 minutes.
6. Sprinkle garam masala and simmer for 5 minutes.
7. Serve hot on a bed of basmati rice.