1 tablespoon of oil
1 can chickpeas
1 chopped onion
1 chopped tomato
1 tsp of tomato paste (I omit this)
1 tsp of ground garlic
1 tsp of ground ginger
1-2 green chilles (I omit or use a small amt of green chille chutney)
I tsp of dried fenugreek or methi leaves
¼ tsp of turmeric
1 tsp of garam masala
1 tsp of cumin seeds
- Heat oil in a heavy bottom panned. Add in the cumin seeds and chopped green chilles and fry for a bit.
- Add ginger and garlic and cook for a minute.
- Add chopped onions and when the onions are golden brown add in the chopped tomato and tomato paste and the rest of the spices with salt.
- Let it cook for a while until the oil separates.
- Add the can of chickpeas and let it cook.
- Add in one cup of hot water and bring it to a boil.
- Lower heat and let it cook for a few more minutes.
- Last, add the coriander leaves and dried methi leaves.
This is one of my most favourite recipes. This is not a heavy sauced dish. Instead it is quite light. It is a North African curry so it is a bit different. I never use the tomato paste in this dish. Using tomato paste can be a bit tricky as you have to make sure you cook it in the torka until the oil begins to separate. It takes a bit of time and you can’t rush it. If you don’t wait it won’t be right.