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Ingredients
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1
brown onion, diced
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2-inch
piece ginger, sliced into matchsticks
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3
garlic cloves, diced
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1 teaspoon
ground coriander
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1 teaspoon
ground cumin
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1 teaspoon
pink salt
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1/2-1/4 teaspoons
ground chilli powder
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1/4 teaspoon
ground turmeric
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2 tablespoons
tomato paste
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4-5
large tomatoes, roughly chopped
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1/2 cup
filtered water
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2
BPA-free tins of organic chickpeas
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1 tablespoon
fenugreek seeds
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1 teaspoon
garam masala
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1/2 teaspoon
amchoor (dried mango powder - you can use lemon juice in place of this)
Directions
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Cook the diced onion in a pan over a medium heat. Once starting to caramelise, add ginger and garlic, and cook a further 3 minutes.
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Add coriander, cumin, salt, chilli, turmeric and tomato paste, and cook until everything is mixed into the tomato paste and spices become fragrant.
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Add tomatoes and 1/2 cup of water. Cook for 5 mins before adding the chickpeas.
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Cook for 15 minutes, stirring occasionally, then add fenugreek, garam masala and amchoor, and cook a further 10 minutes.
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Remove from heat and serve with cooked basmati rice and chutney.
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