Dinner: Chickpea Curry

from The Essential Vegetarian Cookbook

Prep time: 15 minutes

Total cooking time: 40-45 minutes

Serves: 4

2 onions

4 cloves garlic

1 Tablespoon oil

1 teaspoon chilii powder

1 teaspoon salt

1 teaspoon tumeric

1 teaspoon paprika

1 Tablespoon ground cumin

1 Tablespoon ground coriander

2 x 440 g (14 oz) cans chickpeas, drained

440 g (14 oz) canned tomato pieces

1 teaspoon garam masala

1.) Slice onions finely; crush the garlic. Heat oil in a medium pan. Add onion and garlic to pan; cook over medium heat, stirring until soft.

2.) Add the chilli powder, salt, turmeric, paprika, cumin and coriander. Stir over heat for 1 minute.

3.) Add chickpeas and undrained tomatoes, stir until combined. Simmer, covered, over low heat 20 minutes, stirring occasionally. Stir in garam masala. Simmer, covered, for another 10 minutes.

PERSONAL NOTE: This makes a delicious meal wrapped inside chapattis or naan bread. I usually double the recipe, because we love it.