Ingredient List:

2 tablespoon cooking oil

1 medium onion, finely sliced

1 teaspoon ginger, finely grated

1 teaspoon garlic, finely grated

1 green chilli, thinly sliced

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/2 teaspoon chilli powder

1/2 teaspoon brown sugar

1 teaspoon salt

100 grams tomato

400 grams canned chickpeas, drained

1/2 to 1 cup of water

200 ml coconut cream

10 grams coriander, finely chopped

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Method:

Step 1: On a medium heat, place your pot and add oil. 

Step 2: Add onions and sauté till lightly golden.   

Step 3: Add ginger, garlic, ground spices, tomato, salt and sugar and cook for 3 to 5 minutes or until mixture is thick and pasty. 

Step 4: Add drained chickpeas, 1/2 cup of water and cook for 10 minutes on a low to medium heat (add the other half cup of water if it gets too thick). 

Step 5: Add coconut cream and cook for another 10 minutes.  

Step 6: Add chopped coriander and serve hot.  

 

Best served with basmati rice. 

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