Chickpea curry

Ingredients

• 2 medium onions
• 1 x 400 g tin chickpeas
• 1-2 fresh green chillies
• 2 tablespoons sunflower oil
• 1 teaspoon mustard seeds
• ½ teaspoon asafoetida
• 1-2 teaspoon sugar , optional
• ½ x 400 g tin of tomatoes
• 1 teaspoon fresh ginger paste
• 1 teaspoon garlic paste
• 1 teaspoon green chilli paste
• 1 teaspoon red chilli powder
• 1 teaspoon turmeric
• 1 teaspoon dhana jeera powder
• 1-2 teaspoon sugar , optional
• a few sprigs of fresh coriander
• ½ teaspoon garam masala

Method

1. Peel and finely chop the onions, drain and rinse the chickpeas and finely slice the green chillies.
2. Heat the oil in a saucepan over a medium heat and add the mustard seeds; once they’re crackling, add the asafoetida. Stir in the onions and fry until transparent and turning golden at the edges.
3. Chop and add the tinned tomatoes, then cook for another 5 minutes, before adding the ginger, garlic and green chilli pastes, the red chilli powder, dhana jeera, sugar (if using), and a pinch of sea salt. Keep stirring and cook for further 5 minutes.
4. Stir the chickpeas into the pan. Add 250ml water to make a thick sauce. Place the lid on the pan, lower the heat and simmer for 5 to 7 minutes.
5. Pick and finely chop the coriander, then sprinkle on top along with the garam masala and finely sliced green chillies, to serve.

Source: Jamie Oliver