Eating In

Serves 4 – 6

2 tablespoons oil
½ large onion, thinly sliced
2 garlic cloves finely chopped
½ can chopped tomatoes whizzed in a blender
1 green chilli finely chopped
1 teaspoon grated fresh root ginger
½ teaspoon turmeric
1 teaspoon garam masala
1½ teaspoons salt
a dash of lime juice (or lemon)
a handful of chopped fresh coriander
2 x 400g tins of chick peas, drained
2 spring onions finely chopped to garnish

 Fry the onion and garlic in the oil until golden. Turn down the heat and add the tomatoes, chilli, ginger, turmeric, garam masala, salt, lime juice and coriander. Stir well and add a splash of water. When shiny and the oil separates, add the chick peas. Turn up the heat and stir fry for a few minutes. Add ½ a cup of water, turn the heat down, cover and simmer for 15 minutes, stirring half way through. Garnish with the spring onions and serve. I would serve this with some natural yogurt.