Chop onion, tomatoes, ginger and garlic. Rinse chickpeas and drain.

Ingredients

• 700 gChickpeas (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt
• 400 gTomatoes, red, ripe, raw, year round average
• 180 gOnions, raw
• 20 gGinger root, raw
• 30 gOil, olive, salad or cooking
• 7 gSalt, table
• 15 gGarlic, raw
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 4 gSpices, pepper, red or cayenne
• 100 gBeverages, water, tap, drinking

Method

1. Chop onion, tomatoes, ginger and garlic. Rinse chickpeas and drain.
2. Heat all 30 g oil to 170 °C. Fry cumin, coriander and chilli for 30 seconds, then add onion and fry 7 minutes.
3. Add ginger, garlic and tomatoes; cook uncovered 10 minutes to a thick masala base.
4. Stir in chickpeas, salt and 100 g water. Simmer 7 minutes until some chickpeas thicken the sauce.
5. Serve when the sauce is thick and tangy.