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
Naan

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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