Makes 2 servings in 45 minutes

INGREDIENTS

* 1 can of chick peas (15 1/2 Oz; 439 gr)

* 1 medium onion, finely chopped

* 1 teaspoon ginger, finely chopped

* 1 clove garlic, finely chopped

* 1 green chilly, finely chopped

* 2 medium well ripened tomatoes, seeded and chopped

* 1 tablespoon fresh coriander chopped

* 1 tablespoon lemon juice

* 10 g vegetable oil

* Spices:

– 1/2 teaspoon turmeric

– 1/2 tablespoon ground coriander

– 1 tea spoon “garam masala”

– salt to taste

PREPARATION

1. Drain chick peas, reserving the liquid.

2. Cook the onions, ginger garlic, chilies and turmeric in the vegetable oil until golden and softened.

3. Add the tomatoes and cook to soften, then add the ground coriander and chick peas.

4. Cook for 10 minutes, add the reserved liquid and cook a further 10 minutes.

5. Add “garam masala”, lemon juice and stir in the fresh coriander. Cook gently for 2-3 minutes, adding more liquid, if needed, to make a sauce.

Serve with “naan bread”, “chapati” or as a side dish.