A classic North Indian chickpea curry. Works brilliantly with or without the base gravy. Serves 4

Ingredients

• 2 x 400g cans chickpeas, drained and rinsed
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 2 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp chilli powder (adjust to taste)
• 1 tsp amchur (dried mango powder) — or a squeeze of lemon juice
• 2 tbsp tomato puree
• 400g can chopped tomatoes
• 200ml vegetable stock
• Salt to taste
• Fresh coriander to serve

Method

• Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
• Add the onion and cook for 8–10 minutes until golden.
• Stir in the garlic and ginger, cook for 1 minute.
• Add the ground coriander, turmeric, chilli powder and tomato puree. Stir and cook for 2 minutes.
• Add the chopped tomatoes and stock. Simmer for 10 minutes until the sauce thickens.
• Add the chickpeas, stir well, and simmer for a further 10 minutes.
• Stir in the garam masala and amchur (or lemon juice). Season with salt.
• Serve topped with fresh coriander, with rice or flatbread.