Chickpeas with Tomato & chilli

This recipe is a simple Moghlai dish from Southern India. It can be served as an accompaniment of as a vegetarian meal in it's own right. Look for a seperate recipe for Garam Masala made from fresh spices can be made in batches and frozen until required.

Serves 4-6

400g tin of cooked chick peas

75g Ghee – or non salted butter

1 tsp ground cumin

400g chopped white onion

25g garlic puree

600g chopped tomatoes

1 tablespoon tomato puree

4 green chilli chopped finely

25g garam masala

2 tbs lemon juice

40g shredded ginger

4 curry leaves

Salt to taste.

Method

1. Drain the chick peas and reserve the water.

2. Heat the Ghee or butter in a large pan till hot.

3. Add the cumin and gently roast in the butter without burning for 20 to 30 seconds. Add the garam masala & curry leaves and cook additionally for 30 seconds ensuring the spices release their flavour but do not burn.

4. Add the onion & garlic and gently sauté until golden brown.

5. Add the chopped tomatoes, tomato puree & chopped green chilli and fry for 2 minutes.

6. Add the chickpeas and a little chick pea water.  Gently simmer until the water and juices have absorbed and the mixture looks thickened.

7. Add the lemon juice & shredded ginger at the end of the cooking.

8. Serve with warmed flat breads, nan, japati or paratha, or as a side dish.