Ingredients
- 4 cups cooked chickpeas
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 Tablespoon butter
- 1 Teaspoon fresh ginger, grated
- 1 Teaspoon Turmeric
- 1 Teaspoon ground cumin
- ½ Teaspoon cinnamon
- ½ Teaspoon ground cloves
- ¼-1/2 teaspoon chilli powder
- 425g can of whole tomatoes
- 1 Teaspoon salt
- Sugar (Optional)
Instructions
- Soak 1½ cups of dried chickpeas in water overnight, then boil for 2 hours (or until tender)and drain. Alternatively you could use 4 cups of canned chickpeas, drained.
- In a large pot, cook the onion and garlic in butter until transparent, then stir in the seasonings (turmeric, cumin, cinnamon, cloves and chilli) and cook for a few minutes longer.
- Add the tomatoes, then the chickpeas and cook gently for about 15 minutes.
- Stir and break up slightly with a potato masher to thicken the mixture, if you'd like. Add salt and a little sugar to taste.
- Serve with rice or a green salad.
- Total time: 40 min