Ingredients
Scale to what I have
- 45 ml vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 green chilies (slit)
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tsp chili powder
- 400 g crushed tomatoes (1 can)
- 850 g chickpeas, drained and rinsed (2 can)
- 1 tsp salt
- 240 ml water
- 1 tbsp lemon juice
- 5.9 g cilantro, chopped
- 300 g basmati rice
- 710 ml water (for the rice)
Method
- Cook the onion in oil until deep golden, about 10 minutes. Add garlic, ginger, chilies and cumin seeds.
- Stir in the ground spices, then the tomatoes and cook until the oil separates.
- Add the chickpeas, salt and water and simmer for 15 minutes, mashing a few chickpeas to thicken.
- Finish with lemon juice and cilantro. Serve over basmati rice cooked with the water.