Ingredients

• 480 g cooked chickpeas, drained
• 1 large onion, about 150 g, finely chopped
• 300 g tomatoes, finely chopped
• 1 tbsp oil
• 2 tsp grated ginger
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• 2 tsp ground coriander
• ½ tsp turmeric
• ¼–½ tsp chilli powder, to taste
• ½ tsp garam masala
• 250 ml water, plus extra if needed
• ½ tsp salt initially, then adjust
• 1 tbsp lemon juice
• 2 tbsp chopped fresh coriander

1 tsp = 5 ml · 1 tbsp = 15 ml.
Chickpea weight is measured after cooking and draining.

Cooking instructions

1. Toast the cumin. Heat oil in a saucepan over medium heat. Add cumin seeds and stir for about 30 seconds until fragrant.
2. Cook the onion. Add onion and cook for 7–9 minutes, stirring, until golden. Add ginger and garlic and cook for another minute.
3. Make the tomato base. Add tomatoes, ground coriander, turmeric, chilli powder and salt. Cook for 8–10 minutes, stirring, until the tomatoes soften and the mixture thickens. Add a splash of water if it sticks.
4. Simmer the chickpeas. Add chickpeas and 250 ml water. Bring to a gentle simmer and cook for 10–12 minutes. Mash a few chickpeas against the side of the pan to thicken the gravy.
5. Finish and serve. Stir in garam masala and simmer for 2 minutes. Turn off the heat. Add lemon juice and fresh coriander. Taste, adjust salt and serve hot.