- 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.