Chick Pea Curry

Notes: Feeds 4. As with most curries, this one tastes a lot better re-heated the following day.

Ingredients

2-3 tablespoons sunflower oil

2 cloves

2 green cardamon seeds

2 pieces of cinnamon

1 small/medium onion (finely chopped)

1 inch of ginger (peeled and finely chopped)

3-4 cloves of garlic (finely chopped)

½ teaspoon turmeric

1 teaspoon coriander powder

¼ teaspoon cumin powder

½ teaspoon garam masala powder

½-1 teaspoon extra hot chilli powder (or to taste)

1 x 400g tin chopped tomatoes

2 x 400g tins chick peas (drained)

1 x tablespoon chopped fresh coriander (optional)


Method

Heat oil in pan, adding cloves, cardamon and cinnamon. Wait until they start to make a popping noise.

Add onion, ginger and garlic and fry them until they turn brown. (It is important you wait until they are brown - it makes a huge difference to the taste of the curry.)

Add turmeric, coriander powder, cumin, garam masala and chilli and cook for a couple of minutes, stirring to avoid sticking. (You can add a bit more oil if it starts to stick.)

Add tomatoes and cook until they reduce.

Add chick peas and cook for about 10 minutes until the oil separates out a bit.

Add chopped coriander.

Serve with rice.

Taken from the lovely person @ http://www.gruts.com/misc/recipes/chickpea-curry/

This is very very yummy