Chickpea Curry

4 onions, sliced
8 cloves of garlic, crushed
2 tbsp oil
2 tsp chilli powder
2 tsp salt
2 tsp tumeric
2 tsp paprika
2 tbsp ground cumin
2 tbsp ground coriander
56 oz chickpeas, drained
28 oz canned tomato pieces
2 tsp garam masala

Heat oil in pan, add onion and garlic. Cook till soft over medium heat
Add chili powder, salt, tumeric, paprika, cumin, and coriander. Stir over heat for 1 minute.
Add chickpeas and undrained tomatoes and combine.
Simmer on low for 20 minutes, stir occasionally.
Stir in Garam Masala, simmer, covered, for 10 minutes.
Serve with naan.

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