serves
4
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 2 tins chickpeas
- 1 large tomato, chopped
- 1 tsp ginger paste
- 1 tsp chopped green chilli
- 2½ tbsp vegetable oil
- 1 tsp cumin seeds
- 2 tsp ground coriander
- ½ tsp turmeric
- ½ tsp red chilli powder
- 1 tsp salt
- ¼ tsp garam masala
- 1 tsp chopped coriander
- thinly sliced tomato or onion, to garnish
- 1 lemon, quartered, to garnish
Instructions
1. Drain chickpeas and wash well.
2. Blend the tomatoes, green chillies and ginger to make a puree.
3. Heat oil in a saucepan over medium heat. Test the heat by adding 1 cumin seed; if seed cracks right away, oil is ready. Add cumin seeds.
4. Add tomato puree, ground coriander, turmeric, and red chilli powder. Cook for 4 minutes, or until tomato mixture separates from oil and reduces by half.
5. Add chickpeas, salt and 1 cup water. Cover and cook for 7–8 minutes.
6. Press chickpeas with a spatula to soften. Add more water as needed to keep gravy consistency to your liking.
7. Reduce heat to low and cook for another 5 minutes.
8. Add the garam masala and coriander. Cook for another 1 minute.
9. Garnish with tomato or onion and lemon wedges.
This recipe is from Essence of India on SBS Food (Channel 33). Stream episodes via SBS On Demand.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
