Chickpea Curry
2 onions
4 cloves of garlic
1 tablespoon of oil
1 teaspoon chilli powder
1 teaspoon salt
1 teaspoon tumeric
1 teaspoon paprika
1 teaspoon cumin
1 tablespoon of ground corriander
2 x 440g (14 oz) cans of chickpeas, drained
440g (14 oz) canned tomato pieces
1 teaspoon grama masala
1. Slice onions finely, crush the garlic.
Heat oil in a medium based pan.
Add onion and garlic to pan.
Cook over medium heat, until onions are soft.
2. Add the chilli powder, salt, tumeric, paprika, cumin and corriander.
Stir over heat for 1 minute.
3. Add chickpeas and undrained tomatos, stir until combined.
Simmer, covered, over low heat for 20 minutes stiring occassionaly.
Stir in Grama masala.
Simmer covered for another 10 minutes.
Serve over white rice.
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