ruthi

How I curried some chickpeas today:

Chop one onion very small.
chop ginger (about a thumb-tip)
chop garlic (about 3 cloves. cloves are the small bits)

search in the spices and find brown mustard seeds, cumin seeds, coriander seeds, cayenne chili powder and garam masala.
you know where the salt is.

Heat olive-oil and a teaspoon or two of butter in a saucepan.

put in the onions, on a high heat, for a few minutes, stir occasionally.

add a bout a teaspoonful (or two) of mustard seeds, mix them around.

about a teaspoon of cumin seeds and a teaspoon of coriander seeds, grind them to powder. (or less fine, if you prefer)

add garlic, ginger, cumin and coriander, to the saucepan, and stir. you can turn down the heat a little.

add about a teaspoon of salt.
a sprinkle of cayenne chilli powder.

drain a 400gram (14 oz) tin of chickpeas. Rinse them to get the taste of tin out.

add chickpeas to saucepan, mix with the onion and spices.


open tin of chopped tomatoes, add to the saucepan, stir, add a little water.
bring to boil, turn down heat, leave for a couple of minutes, add a teaspoon of garam massala , stir it in, and leave for another 10-15 minutes.

Stir occasionally so it doesn't stick, if it looks dry, add a bit of water.

This would work with a bit of turmeric, I need to remember to buy some turmeric.