from The Essential Vegetarian Cookbook
Prep time: 15 minutes
Total cooking time: 40-45 minutes
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.