Tasty chickpea curry. The amount of water is just a guide; put in enough to cover at the start, and add more to stop it drying out. Take care not to burn the spices. After adding the lemon and sugar it should be slightly sour.
| 4.0 tbsp of sunflower oil | brown | fry 2 minutes | fry 2 minutes | bring to boil | simmer gently for 40 minutes | season | add to taste | simmer 2 minutes | stir in | |
| 4.0 medium onions | finely sliced | |||||||||
| 8.0 cloves of garlic | finely chopped | |||||||||
| 30.0 g of fresh ginger | finely chopped | |||||||||
| 2.0 long green chilli | finely chopped | |||||||||
| 2.0 tsp of cumin seeds | ||||||||||
| 2.0 tbsp of ground coriander | ||||||||||
| 2.0 tsp of ground cumin | ||||||||||
| 4.0 tsp of paprika | ||||||||||
| 2.0 tsp of ground turmeric | ||||||||||
| 3.0 tsp of garam masala | ||||||||||
| 0.5 tsp of cayenne pepper | ||||||||||
| 2.0 can of chopped tomatoes | ||||||||||
| 1500.0 ml of water | ||||||||||
| 0.5 tsp of salt | ||||||||||
| 4.0 cans of chickpeas | rinsed | |||||||||
| 4.0 tbsp of fresh lemon juice | ||||||||||
| 4.0 tsp of caster sugar | ||||||||||
| 2.0 handful coriander | chopped | |||||||||