Chickpeas Curry

This healthy, tasty chickpeas curry is super quick and makes a great side dish or vegetarian main dish. Chickpeas is a great source of protein and energy booster. Making many times in weekend lunch or in dinner. My family really enjoying every time.

Ingredients

• 400g Chickpeas cooked or tin drained and rinsed
• 1 Tbsp. Oil
• 1 Onion chopped
• 2 Tbsp. Tomato Paste or 1 fresh Tomato Chopped
• 1 Garlic Cloves, crushed
• ½ Tsp. Cumin Powder
• ½ Tsp. Coriander
• ¼ Tsp. Turmeric Powder
• ¼ Tsp. Red Chilli Powder
• ¼ Tsp. Garam Masala (Optional)
• ½ Tsp. Brown Sugar
• 1-2 inch piece root ginger, grated
• 1-2 Cardamom Pod
• 2-5 Black Pepper
• 1-2 Cloves
• 1 Bay Leaf
• 1 Small Cinnamon Stick
• 1 Tbsp. Finely chopped coriander    

Method

1. Heat a deep saucepan or a medium wok and add the oil.
2. Add the cinnamon stick, black pepper, cardamom pod, bay leaf and cloves
3. Add the onions and garlic, fry until the onions are caramelized.
4. Add the salt to taste, cumin powder, coriander powder, turmeric powder and red chili powder. Mix for a minute and add the tomato paste. Add 1 to 2 spoons of water and cook for 2 to 3 minutes. If using fresh tomato cook for 5-6 minutes.
5. Add the chickpeas, and grated ginger, mix. Add water according to your desired consistency.
6. Mash a few of the chickpeas while cooking. Adjust seasoning. Add garam masala and brown sugar. Cover and simmer for 5 minutes.
7. Garnish with finely chopped coriander.
8. Serve with pitta breads, roti, cumin rice or plain basmati rice.