Chickpea Curry

Here is another recipe from @bambigoesgreen

Ingredients:
28 oz Sahara and Bombay Dine Organic Chickpeas (canned and drained)

3 tomatoes, medium, purée or 1/2 a cup crushed tomatoes

2 onions, medium (puréed)

1-2 green chilli peppers (for flavour)

1 Tablespoon fresh ginger (puréed)

1 Tablespoon fresh garlic (puréed)

3 Tablespoons oil or ghee

1 Teaspoon cumin seeds, crushed

1 Teaspoon coriander seeds, crushed

1/2 Teaspoon red chili powder

1/2 Teaspoon turmeric powder

1 Teaspoon garam masala

1 Teaspoon channa masala

1/4 cup fresh cilantro, chopped

4 cups watersea salt (to taste)

Method:
Chop and brown onions in oil or ghee and place in separate pan. Chop ginger and garlic into fine pieces and add to mixture. Stir for 2 minutes. Add tomatoes, garam masala, and channa masala. Cook until oil separates. Add a small amount of water to the pan to avoid sticking or burning. Mix with chickpeas. Add more water to gravy if additional moisture is needed. Simmer until gravy mixture thickens. Garnish with fresh cilantro. Serve with basmati rice, naan, or chapattis, raita (seasoned yogurt) and salad. Sprinkle with sea salt for enhanced flavouring. Yields 4 servings.

Notes:

Use canned organic chickpeas to save time on overall meal preparation. Use dry roasted and crushed coriander and cumin seeds for enhanced aroma and flavouring. All spices used are organic.