• 3 cans of chickpeas
  • Three-quarters tsp coriander powder (or garam masala)
  • Three-quarters tsp turmeric powder
  • Half tsp salt
  • 1 tsp crushed ginger
  • 1 large onion finely chopped
  • 3 garlic cloves finely chopped
  • 2 green chillies chopped
  • 2 tbsp cooking oil
  • Half can chopped tomatoes
  • 4-5 fresh sprigs chopped coriander


  • STEP 1
    Fry onions, garlic, ginger and chillies in a pan on a low heat until starting to brown. Add spices and salt and after 1-2 minutes add tomatoes. Gently cook for another 2 minutes.
  • STEP 2
    Add chickpeas and some water to get a slightly runny consistency, and cook for 20 minutes until sauce thickens. Then take off heat and sprinkle with fresh coriander.
  • STEP 3
    Serve with rice, naan or chappatis and salad.

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A star rating of 4.5 out of 5.2 ratings